Go Back
Print
Creole Snake Gourd Salad- Salad Patol
Prep Time
45 mins
 
This Creole snake gourd salad or salad patol is a raw salad that is crunchy and refreshing and is the ideal accompaniment to any spicy dish or eaten on its own.
Course: Salad
Servings: 4
Author: The Creole Melting Pot
Ingredients
  • 2 gourds immature and firm
  • Juice of ½ lime
  • 1 tbsp olive oil
  • ½ onion, thinly sliced
  • Salt and cracked pepper
Instructions

  1. Scrape the thin outer layer off the gourds with a knife

  2. Thoroughly wash the gourd and pat dry

  3. Slit one side of the snake gourds lengthwise with a sharp knife.

  4. Scrape off the central core of seeds and pith, rinse

  5. Insert the shorter snake gourd into the open cavity of the longer one. If they are both of similar size, then trim one so that it can be inserted tightly.

  6. Thinly slice the flesh in small roundels and soak in slightly salted water for about 5 minutes

  7. Drain from water and gently squeeze off the excess water

  8. Mix remaining ingredients and toss in the sliced gourd and serve

Recipe Notes
  • You can use a mandolin or even a box grater to slice your gourd. However, you have to make sure that you get very fresh and firm snake gourd because if the flesh is too soft you will not end up with even slices. If your snake gourd is not very firm which can happen if it has been picked over a week ago, then you can revert to the traditional procedure as explained in the post.