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Bitter Melon Salad

It’s taken decades of experimenting and tinkering for me to endure and appreciate the Indian bitter melon, a vegetable not easy to love. Knowing the vast nutritional benefits of eating bitter foods, I know we all need to incorporate more of them into our diets. So last week when Karen Man, the co-chef of the renowned now shuttered Oxheart restaurant walked into my house one morning for a cup of chai with a small container of a bitter melon salad, I mentally regarded it with mild suspicion and quickly placed it in the refrigerator, to be tried later. Raw bitter melon? I wasn’t so sure. That evening, I inhaled it in no time, beside myself with excitement. The Chinese bitter melon, I find out later, is not quite as bitter as the Indian karela and Karen had tossed in mango, onion, tomato and tempered it with a good dose of lemon juice, which removed the last vestiges of bitter and made the seeds edible.

So, I went about making my own version and just within the last week, I’ve made three different iterations and loved them all. I left out the fish sauce but put in a healthy dose of ginger. Another time, I tempered it with asafetida, which gave it the flavor of onions and garlic. Toss in a bunch of lettuce greens and/or herbs but do it just before you serve it. One of our favorite farmers, Armando Bustamante’s garden up in the Heights is bursting with local bitter melons – go pick some up at his table stand next time you are at the Urban Harvest Farmer’s Market. After eating that wonderful fresh salad, I’ll never think of bitter melon that same way again!

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Cook Time

15 Minutes + Refrigeration Time

Serves

4

Directions

Step 1

Cut the bitter melon in half lengthwise then slice it thinly. Leave the seeds in. Peel the ginger, also cut in half and slice thinly. Combine both the bitter melon and the ginger with lemon juice and salt and refrigerate for an hour or two.

Step 2

Next, add the mango, onion, cherry tomatoes, serrano and sesame oil.

Step 3

Discard the bottom 4 inches of the cilantro bunches, mince the rest and fold into the salad just before serving. Top with toasted sesame seeds and serve.

Notes & Variations

Many traditional Chinese recipes call for blanching the bitter melon in boiling water for 2 to 3 minutes. This also helps reduce the bitterness.
Raw shrimp also makes a wonderful addition to the salad – combine it with the bitter melon, add more lemon juice and salt and it will turn into a ceviche-like salad.
This salad will keep in your refrigerator for up to 5 days however don’t add the herbs until ready to eat.

Ingredients

1 large Chinese bitter melon

2-inch piece of ginger

1/3 cup fresh lemon juice

1 teaspoon salt

1 large mango, peeled and sliced

1/2 small onion, thinly sliced

1 cup of cherry tomatoes, cut in half

1small serrano pepper, minced

2 tablespoons of toasted sesame oil

1/2 bunch of cilantro

2 tablespoons of toasted sesame seeds

Step 1

Step 2

Next, add the mango, onion, cherry tomatoes, serrano and sesame oil.

Step 3

Discard the bottom 4 inches of the cilantro bunches, mince the rest and fold into the salad just before serving. Top with toasted sesame seeds and serve.

1 large Chinese bitter melon

2-inch piece of ginger

1/3 cup fresh lemon juice

1 teaspoon salt

1 large mango, peeled and sliced

1/2 small onion, thinly sliced

1 cup of cherry tomatoes, cut in half

1small serrano pepper, minced

2 tablespoons of toasted sesame oil

1/2 bunch of cilantro

2 tablespoons of toasted sesame seeds

Notes & Variations

Many traditional Chinese recipes call for blanching the bitter melon in boiling water for 2 to 3 minutes. This also helps reduce the bitterness.
Raw shrimp also makes a wonderful addition to the salad – combine it with the bitter melon, add more lemon juice and salt and it will turn into a ceviche-like salad.
This salad will keep in your refrigerator for up to 5 days however don’t add the herbs until ready to eat.

Tags:

15 Min

Tags:

15 Min

JOIN THE BITTER MELON TRAIN.

Have a go at the recipes below!

BITTER = GOOD

Bitter Melon Roti

Stuffed Roasted Karela

30 Min

GF

Braised Karela

Bitter melons, whether using the Chinese or the Indian variety are an acquired taste. But when tempered with the right seasonings and spices, they can be absolutely delicious in flavor!

45 Min

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Karela Sweet Potato Sabzi

Bitter melon in particular is best eaten in small portions with caramelized onions, sweet potato or sweet corn to offset its bitterness.

90 Min

GF

Ricotta & Pea Stuffed Karela

Once balanced and tempered with other seasonings, bitter melon transforms into a thing of beauty.

120 Min

Roasted Karela

Karela, or the Indian bitter melon, is an acquired taste but once tempered with sweet flavors like sweet potato, jaggery, corn or paneer, that same bitterness becomes just another delicious layer of flavor added.

60 Min

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Stuffed Roasted Karela

A common staple in my kitchen — and one I have been trying to bring attention to for years — is the incredible bitter melon, aka karela. For the most part, folks hear the word “bitter” and shy away. I understand. For years as a kid, I did, too. In fact, I have memories of sitting at the dinner table trying to eat it with tears streaming down my eyes as my parents lectured me on why it was a necessary part of our diet. As an adult, I have come to love it, not just for its tremendous capacity to cleanse our blood sugar and keeping our skin glowing but also for its flavor. Karela holds up well to spices and pairs beautifully with naturally sweet vegetables such as butternut squash, sweet potato or corn. However, cooking it can be tricky if the bitterness is not balanced with a brine or a marinade. Don’t be afraid to use a generous amount of olive oil or another fat to bring out the flavor of this stuffed karela.

25 Min

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Bitter Melon Roti

My sister in law Gita, an amazing and creative cook, made these rotis for me one morning. I could not believe how good bitter melon peel, which essentially was waste in the past, tasted in the roti.

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Cardamom Roasted Broccolini

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Green Bean Sabzi

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Grilled Moringa Drumsticks

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Kerala Green Beans

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Sai Bhaji Stew

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Zucchini Kebabs

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25 Min

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Zucchini Sabzi

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20 Min

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Beet Mushroom Salad

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90 Min

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Beet Yogurt Salad

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150 Min

Bihari Ghugni Salad

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15 Min

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Bitter Winter Salad

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30 Min

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Black Bean Mango Salad

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30 min

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Breakfast Salad

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20 Min

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Broccoli Orange Salad

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120 Min

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Chaat Masala Beet Salad

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20 Min

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Cherry Cherry Tomato Salad

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15 Min

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Cherry Tomato Mango Salad

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120 Min

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Chickpea Sundal Salad

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30 Min

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Classic Bean Salad

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20 Min

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Cucumber Radish Salad

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20 Min

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Drunken Fig Salad

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15 Min

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Fig Yogurt Salad

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15 Min

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Fruit Chaat

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30 Min

Goat Cheese, Beet & Sage Salad

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30 Min

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Green Bean Salad

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20 Min

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Green Garbanzo Bean Salad

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30 Min

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Green Papaya Salad

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20 Min

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Green Salad

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10 Min

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Heirloom Tomato Salad

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15 Min

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Herb Salad

15 Min

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Jain Cabbage Salad

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20 Min

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Jicama Salad

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60 Min

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Lentil Parsley Salad

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20 Min

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Local Heirloom Tomato Berry Salad

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15 Min

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Mushroom Pine Nut Salad

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25 Min

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Mushroom Salad

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30 Min

Orange Amaranth Salad

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20 Min

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Pan Roasted Chickpea Salad

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20 Min

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Peach Tomato Salad

Peaches may be the glory of Texas summers, but they originated in northwest China, along the Yangtze River over 6,000 years ago. Of specific importance were peach blossoms, which were believed to fend off evil spirits and bring vitality. Each new year in China began with peach blossoms hung on front doors to start the year off right. Today, in the sweltering Texas summer, biting into a chilled ripe peach can provide respite — especially when paired with tangy tomatoes and a nutty almond butter dressing.

30 Min

Persimmon Salad

Try this simple salad for a light respite from holiday indulgences.

20 Min

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Potato Salad

The first time I tasted potato salad was in the late ’80s at an engineer’s potluck dinner in a remote Canadian city. I was fascinated by the unabashed baby-foodlike consistency of the mayo and sour cream flavors. Not a fan of cold potatoes, over the years I made it a few times and eventually gave up. Last week, as my team at the restaurant urged me to come up with my own version of potato salad, I experimented with an entirely new idea, and it turned out almost good enough to be a main course. Roasted fingerling potatoes with a creamy yogurt, ginger and tahini sauce drizzle, a spice pop and fresh herbs on top. I love this version, look forward to making it again, and I hope you do, too.

25 Min

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Purple Bean Salad

Here is a salad that takes minutes to make that you can enjoy for days.

20 Min

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Purslane Orange Salad

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30 Min

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Raw Squash Salad

Crisp, chilled, thinly sliced zucchini and cucumbers spread on a plate, topped with aromatic herbs, toasted walnuts, tiny chunks of aged cheese, and a simple vinaigrette.

30 Min

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Refrigerator Salad

In my book, what all salads must possess is varying qualities of fresh, warm, crunchy, sweet, creamy, tart and spicy, and then they can pass off as a lazy but satisfying dinner. Use this as a guide to create your own.

45 Min

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Roasted Brussel Sprout Salad

Local brussels sprouts season here in Texas is glorious but short lived. The cabbage-like buds, which are native to the Mediterranean region, resemble nothing like you’ve ever seen at a supermarket. And there are infinite ways to enjoy them. I found this little beauty last week at the market – sliced it right down the middle and roasted it in the oven long and slow with a sprinkling of salt, pepper, and a generous drizzle of olive oil.

40 Min

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Roasted Cauliflower Salad

Enjoy one of our favorite market salads. The nuttiness of the cauliflower compliments the kale and sweet currants.

50 Min

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Roasted Peach Shitake Salad

Here is a supremely simple truly local salad made with grilled or roasted peaches, shiitake mushrooms and cucumbers.

45 Min

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Roasted Radish Salad

Usually relegated to crudité plates or a salad add-on, radishes get little respect in the western cooking world. But one just has to look over at the vast and varied culture of Asia, where they first grew in the wild, to see the umpteen ways to enjoy these pungent cruciferous little globes. From quick pickles in a Vietnamese banh mi to brightening up a Thai cucumber salad to making the north Indian Punjabi “mooli” paratha, radishes are used all over Asia. Seeing the vast array of brightly colored radishes at the farmer’s markets these days makes me want to find more ways to enjoy them — particularly the large, purple heirloom Japanese radishes that appear perfect for roasting. Roasting radishes diminishes their pungent flavor and adds an interesting sweetness. The hardest part of this recipe may just be deciding how best to arrange the vegetables on the platter — it’s a visual feast.

120 Min

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Roasted Turnip Salad

When Harukei turnips are in season during spring-time we try to find many ways to eat them however one of the best way to coax flavor out of them is to roast them.

60 Min

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Satsuma Paneer Salad

Enjoy it as a light lunch or serve it as a last course in lieu of dessert.

20 Min

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Shaved Brussels, Cucumber & Mango Salad

This is as simple as a salad goes but it will stay crunchy in the refrigerator for up to 3 to 4 hours.

30 Min

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Skillet Pear & Dandelion Salad

This salad is the perfect showcase for the aromatic magic of popping coriander seeds and is best-eaten warm, served immediately off the skillet.

20 Min

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Spring Farm Salad

The keys in making this salad is first, finding a shallow bowl that will fit the entire head of lettuce and next, to keep the shape of the lettuce head as intact as possible while making the salad.

20 Min

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NF

V

Starfruit Sprout Salad

I have now made this salad at home repeatedly, with different combinations. Just like mine, I hope this becomes a refrigerator fixture in your home.

30 Min

DF

GF

NF

V

Sunchoke Salad

Sunchokes, despite being starchy, are a high source of fiber and in particular inulin, which makes us feel full after eating.

25 Min

DF

GF

V

Texas Summer Kale Salad

The virtues of kale are extensive. It is one of the most nutritionally dense plants and is packed with loads of antioxidants. One cup provides more than the daily recommended dose of vitamins A, C and K.

25 Min

DF

GF

NF

V

Tomato Avocado Salad

This is the simplest salad ever, but it epitomizes the glory of summer vegetables.

80 Min

GF

V

Warm Orange Glazed Hakurei Turnip Salad

These delicate little white Japanese turnips have become a fixture of farmer’s market from New York to California to here in Houston. I decided to slow roast them with spices and orange juice and found them to be so delicious, I had to stop myself from eating them all straight from the pan.

15 Min

DF

GF

V

Watermelon Arugula Corn Salad

During the middle of hot Texas summers it is time for cooling salads, fragrant dressings and chilled watermelon.

20 Min

DF

GF

V

Watermelon Avocado Salad

No recipe needed, just follow your senses. I hope you get the picture.

25 Min

GF

Winter Citrus Salad

A layered citrus salad in the winter, especially using nice oranges like Cara cara or blood oranges can be a great start to a meal. They can also be served after dinner posing as a salad cum dessert! Variations are limitless – it’s all in the art of the composition so have some fun with it.

30 Min

GF

Braised Karela

Bitter melons, whether using the Chinese or the Indian variety are an acquired taste. But when tempered with the right seasonings and spices, they can be absolutely delicious in flavor!

45 Min

DF

GF

NF

V

Karela Sweet Potato Sabzi

Bitter melon in particular is best eaten in small portions with caramelized onions, sweet potato or sweet corn to offset its bitterness.

90 Min

GF

Ricotta & Pea Stuffed Karela

Once balanced and tempered with other seasonings, bitter melon transforms into a thing of beauty.

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra