Bitter melon salad is one of those things you either love or hate. It has a very bitter taste (hence the name), but it does grow on you if you can deal with the initial shock. It is extremely good for you. In Chinese medicine, it is used as a medicinal herb for treating all sorts of ailments, including diabetes and anemia. The best variety is found at Indian groceries, where it is known as “karela.”
While you are there, also ask for “methi,” which is fenugreek (make sure you indicate fresh leaves as opposed to the seeds). It looks a bit like a cross between cilantro and clover. Both bitter melon salad and fenugreek are powerful blood purifiers and tonics. This particular salad has the added advantage of perking up the appetite. Once you “get” the taste for it, you will be hooked for life.
Ingredients
- 4 medium bitter melons
- 2 bunches fresh fenugreek
- 1 red onion, finely diced
- 1 large ripe tomato, cut in ½ inch dice
- ¼ cup lemon juice
- ¼ cup Udo’s Choice® 3-6-9 Oil Blend
- 2 tablespoons Thai fish sauce (optional)
Instructions
- Split the bitter melons in half length-wise and scrape out the seeds with the tip of a spoon. Slice them fairly thinly (about 1/8 inch) into little arcs.
- Bring about one quart of water to a boil and blanch the slices for about 2 minutes, until tender-crisp.
- Scoop out with a slotted spoon and let cool. Remove the coarse stems from the fenugreek and blanch in the same water for about 30 seconds, drain and immediately quench in cold water.
- Drain well, squeezing out the excess water, then chop coarsely. Don’t throw out the water – drink it!
- Mix all the ingredients together and toss well. Serve as a first course to your most adventurous friends.
Notes
Note: If you prefer, you can steam the bitter melon.
Leave a Reply