Ampalaya Salad (Bitter Gourd Salad)

 Makes 4 Servings


Ingredients:
2 cups of Ampalaya, sliced thinly
2 tablespoon of Rock Salt
3 pieces of Sibuyas tagalog (Shallots)
2 pieces of Tomatoes. round thin slices

Dressing:
4 tablespoon of Coconut nectar vinegar
4 tablespoon of Water
4 tablespoon of Sugar
And a dash of black pepper

Procedure:
1.  Cut Ampalaya into two, lengthwise.  Remove the seeds.  Slice thinly crosswise.
2.  Rub Ampalaya slices with salt.  Leave for 20 minutes.
3.  Squeeze out Ampalaya juice.  Remove excess salt with water.  Squeeze out water.
4. Cut shallots and tomatoes into thin, round slices.  Chill the vegetables slices.
5.  Arrange in a platter and serve with dressing.

Dressing:
1.  In a sauce pan, mix vinegar and water and let boil for 2 minutes.
2.  Lower heat.  Add sugar, and when pepper.
3.  Stir continuously for 2 to 3 minutes.  Let cool and serve with salad.