This bitter melon salad is an easy and healthy dish that comes together quickly with minimal effort. It’s the perfect balance of flavors, with a crisp texture that’s never too bitter. Trust me, once you try it, you’ll want it on repeat!
A Dish Just for Me: Bitter Melon Salad
My kids are pretty picky eaters when it comes to certain foods—like tofu, for example.
But when I cook it in different ways, like air-frying it, they’ll actually eat it and enjoy it.
Bitter melon, though, is a different story.
No matter how I prepare it—stir-fried, stuffed, or in soup—they simply won’t touch it.
And honestly, I can understand why. Bitter melon has a unique, acquired taste that not everyone appreciates, especially kids.
However, I’ve always had a soft spot for bitter melon. Even as a child, I didn’t dislike it.
In fact, I remember enjoying its slightly bitter, refreshing flavor. So, today’s dish is just for me—a simple yet satisfying bitter melon salad that I can enjoy without worrying about whether the kids will eat it.
Why Bitter Melon is Worth a Try:
I’ve heard many people say that bitter melon has numerous health benefits, and I believe them.
It’s rich in vitamins, minerals, and antioxidants, and it’s known for its potential to help regulate blood sugar levels and improve digestion.
While its bitterness might be off-putting to some, I find it refreshing and even addictive once you get used to it.
Tips for Success:
- Choosing Fresh Bitter Melon: When selecting bitter melon, make sure to look for ones with bright green skin, clear ridges, and a firm texture. These are typically the freshest and will have the best taste and texture.
- Cutting Evenly: Try to cut the bitter melon into slices of uniform thickness. This ensures that the melon soaks up the seasonings evenly and cooks at the same rate during the blanching process.
- Blanching Time: Don’t blanch the bitter melon for too long—2-3 minutes is enough. Blanching for longer can make it lose its crunch, which is one of the things I love most about this dish.
- Cooling Quickly: After blanching, it’s important to transfer the bitter melon straight into cold water (or ice water, if you have it) to stop the cooking process. This helps maintain its crisp texture and keeps it from getting soggy.
- Customizing the Sauce: The beauty of this dish is that you can adjust the sauce to fit your personal tastes. If you like a tangy flavor, feel free to add more vinegar. For those who enjoy spice, increase the amount of chili oil. Don’t hesitate to experiment and find the balance that suits you best!
Ingredients:
- 2 bitter melons (about 400g)
- 4 cloves garlic (minced)
- 2-3 Thai chili peppers (sliced)
- 2 tsp salt (divided into two portions)
- 2 tbsp light soy sauce
- 1 tsp oyster sauce
- 1 tbsp black vinegar
- 1 tbsp white sugar
- 1 tbsp chili oil (adjust to your spice preference)
Instructions:
Prepare the Bitter Melon
Start by rinsing the bitter melon under running water to remove any dirt. Cut off both ends, then slice the melon lengthwise to reveal the inner pulp and seeds. Use a spoon to scrape out the pulp and seeds, as they are the main source of bitterness. Once cleaned, slice the melon into thin pieces or small chunks.
Place the melon in a large bowl, add 1 tsp salt, and cover with water. Stir well and let the bitter melon soak in the salted water for 15 minutes. This soaking process helps to reduce the bitterness and also acts as a cleaning step.
Blanch and Cool
After the soaking time is up, bring a pot of water to a boil. Once boiling, drain the bitter melon from the saltwater and drop it into the boiling water. Blanch the melon for 2-3 minutes. You can use chopsticks to stir it gently to ensure even blanching. This step helps make the melon tender while still keeping it crisp.
After blanching, immediately transfer the bitter melon into a bowl of cold water to stop the cooking process. If you can, use ice water for the best results. Let it sit for 3-5 minutes, then drain well and squeeze out excess water.
Prepare the Sauce
While the bitter melon cools, prepare the dressing. Mince the garlic and slice the Thai chili peppers into small rings. Add them to a small bowl, then stir in 1 tbsp salt, 2 tbsp light soy sauce, 1 tsp oyster sauce, 1 tbsp black vinegar, 1 tbsp white sugar, and 1 tbsp chili oil. Mix everything together until well combined and the sugar has dissolved into the sauce.
Combine and Serve
Place the drained and squeezed bitter melon in a large bowl. Pour the prepared sauce over the melon and toss everything together using chopsticks or your hand. Make sure the melon pieces are well-coated in the flavorful dressing. Transfer to a serving dish, and your refreshing bitter melon salad is ready to be served!
Crispy Bitter Melon Salad with Tangy Chili Sauce
Ingredients
- 2 bitter melons about 400g
- 4 cloves garlic minced
- 2-3 Thai chili peppers sliced
- 2 tsp salt divided into two portions
- 2 tbsp light soy sauce
- 1 tsp oyster sauce
- 1 tbsp black vinegar
- 1 tbsp white sugar
- 1 tbsp chili oil adjust to your spice preference
Instructions
Prepare the Bitter Melon
- Start by rinsing the bitter melon under running water to remove any dirt. Cut off both ends, then slice the melon lengthwise to reveal the inner pulp and seeds. Use a spoon to scrape out the pulp and seeds, as they are the main source of bitterness. Once cleaned, slice the melon into thin pieces or small chunks.
- Place the melon in a large bowl, add 1 tsp salt, and cover with water. Stir well and let the bitter melon soak in the salted water for 15 minutes. This soaking process helps to reduce the bitterness and also acts as a cleaning step.
Blanch and Cool
- After the soaking time is up, bring a pot of water to a boil. Once boiling, drain the bitter melon from the saltwater and drop it into the boiling water. Blanch the melon for 2-3 minutes. You can use chopsticks to stir it gently to ensure even blanching. This step helps make the melon tender while still keeping it crisp.
- After blanching, immediately transfer the bitter melon into a bowl of cold water to stop the cooking process. If you can, use ice water for the best results. Let it sit for 3-5 minutes, then drain well and squeeze out excess water.
Prepare the Sauce
- While the bitter melon cools, prepare the dressing. Mince the garlic and slice the Thai chili peppers into small rings. Add them to a small bowl, then stir in 1 tbsp salt, 2 tbsp light soy sauce, 1 tsp oyster sauce, 1 tbsp black vinegar, 1 tbsp white sugar, and 1 tbsp chili oil. Mix everything together until well combined, and the sugar has dissolved into the sauce.
Combine and Serve
- Place the drained and squeezed bitter melon in a large bowl. Pour the prepared sauce over the melon and toss everything together using chopsticks or your hand. Make sure the melon pieces are well-coated in the flavorful dressing. Transfer to a serving dish, and your refreshing bitter melon salad is ready to be served!
Nutrition
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