Cucumber Pineapple Salad Thai

  • PrepTime: 20 Mins
  • CookTime: 0 Mins
  • TotalTime: 20 Mins

Ingredient

  1. 1 to 1 1/2 cups pineapple (fresh or canned chunks)
  2. 1 English cucumber (or 1 medium field cucumber)
  3. 3 spring onions (sliced)
  4. 1 red bell pepper (sliced thinly or diced)
  5. 1/2 cup dry whole roasted unsalted peanuts (or cashews)
  6. 1 cup fresh coriander
  7. 1/2 cup fresh basil leaves (chopped if leaves are large)
  8. For the Salad Dressing:
  9. 2 cloves garlic (minced)
  10. 1 red chili (de-seeded and minced, or 1 tsp. chili sauce)
  11. 1 tablespoon soy sauce
  12. 1 tablespoon fish sauce
  13. Juice of 1/2 lime
  14. 2 teaspoon brown sugar
  15. 1/4 teaspoon shrimp paste or 1/2 tablespoon fish sauce

Instruction

  1. Gather the ingredients.
  2. Combine all salad dressing ingredients in a cup and set aside. Place pineapple chunks in a mixing bowl.
  3. To prepare cucumber: Remove skin with a vegetable peeler, then cut the cucumber in half lengthwise. Slice these sections again lengthwise (several times if the cucumber is thick), then slice the other way to create cubes or chunks. Add these to the mixing bowl.
  4. Slice red pepper thinly to create matchstick-like pieces. Add these to the mixing bowl.
  5. Add sliced spring/green onion, plus the whole roasted peanuts.
  6. Add most of the basil and coriander, putting aside a little of each for the garnish.
  7. Pour over the salad dressing over and toss well.
  8. Scoop salad onto a serving plate and top with the extra basil and coriander, plus a good sprinkling of nuts.
  9. If desired, serve with lime wedges on the side.
  10. Enjoy!

Note

  1. This salad is at its best when first tossed. Try to eat up leftovers within 1 to 2 days.
  2. For added protein (if serving as a main course), toss in 1 cup cooked shrimp or 1 package deep-fried tofu cut into cubes.
  3. If you're planning to serve it at a party or take it to a potluck: Prepare all the ingredients and place them in separate containers in the refrigerator. Also, prepare the dressing and keep in a jar or covered container in the refrigerator and then simply toss all together right before serving.