Bitter Melon Salad (Vegan Som Tam with Ume Vinegar Dressing)
A crisp, refreshing vegan bitter melon salad inspired by Thai som tam — dressed in ume vinegar instead of fish sauce. No cooking required.
Ingredients
Vegetables
- ½ cucumber 70–90g, cut into thin matchsticks
- ½ bitter melon 100g, thinly sliced
- 5 cherry tomatoes 100g, roughly chopped
- ½ piece koya tofu freeze-dried tofu, rehydrated and sliced — optional
Dressing
- 1 tablespoon ume vinegar white plum vinegar
- 2 teaspoon sugar
- ground sesame seeds to taste
Instructions
- Prep the vegetables — slice the bitter melon, cut the cucumber into matchsticks, and roughly chop the cherry tomatoes. If using koya tofu, rehydrate in water and slice.½ cucumber, ½ bitter melon, 5 cherry tomatoes, ½ piece koya tofu
- Make the dressing — add cherry tomatoes and seasonings to a bowl. Crush the tomatoes with a pestle or spoon while mixing, until the sugar dissolves.1 tablespoon ume vinegar, 2 teaspoon sugar
- Toss — add vegetables to the bowl and toss well. Let sit for a few minutes, or longer if time allows.
- Finish — top with ground sesame seeds and koya tofu if using. Serve alongside rice or your favourite summer dish.ground sesame seeds
Notes
- If the bitterness feels too strong, lightly salt the bitter melon slices, let sit for a few minutes, then rinse in cold water. The texture will soften slightly. The bitterness also mellows as it marinates with the dressing.
- No ume vinegar? Mix a splash of rice vinegar with a small amount of finely minced umeboshi.