Cucumber Pineapple Thai Salad Food

AJAD (AUTHENTIC THAI CUCUMBER SALAD)

Steps:

• Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
• Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

THAI CUCUMBER AND PINEAPPLE SALAD

Steps:

• Mix the pineapple, cucumber, green onions, cilantro and mint in a large bowl.
• Mix the fish sauce, lime juice, sugar and chili in a small bowl.
• Toss the dressing into the salad and stir lightly to coat.
• Serve garnished with chopped roasted peanuts.

CUCUMBER PINEAPPLE THAI SALAD

Steps:

• Gather the ingredients.
• Combine all salad dressing ingredients in a cup and set aside. Place pineapple chunks in a mixing bowl.
• 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.
• Slice red pepper thinly to create matchstick-like pieces. Add these to the mixing bowl.
• Add sliced spring/green onion, plus the whole roasted peanuts.
• Add most of the basil and coriander, putting aside a little of each for the garnish.
• Pour over the salad dressing over and toss well.
• Scoop salad onto a serving plate and top with the extra basil and coriander, plus a good sprinkling of nuts.
• If desired, serve with lime wedges on the side.
• Enjoy!

CUCUMBER PINEAPPLE SALAD

Steps:

• Bring sugar, rice wine vinegar and water to a boil in a heavy saucepan.
• Stir constantly until reduced to about 1/2 cup, about 5 minutes.
• Transfer to a large bowl and place into refrigerator.
• When chilled, add pineapple pieces.
• Cover and return to refrigerator for one hour.
• Add cucumber, carrot and red onion to the pineapple mixture.
• Mix well.
• Place salad greens onto plates.
• Top with pineapple mixture.
• Sprinkle with toasted sesame seeds, serve.

PINEAPPLE CUCUMBER SALAD

Steps:

• Place pineapple, cucumber, green onions, cilantro, and mint in a large bowl.
• Whisk chili sauce, sesame oil, lime juice, lime zest, and fish sauce together; whisk in brown sugar, 1 teaspoon at a time, until dressing has desired sweetness. Pour chili dressing over pineapple mixture; toss to combine.

THAI PINEAPPLE SALAD

Steps:

• Shake oil, lemon juice, soy sauce, and brown sugar in a tightly covered jar.
• Twist top from pineapple; cut pineapple into quarters. Cut fruit from rind; remove core and any "eyes". Slice each quarter lengthwise; cut crosswise into chunks.
• Toss pineapple chunks, apple and green onions with dressing. Place romaine in shallow bowl; mound fruit mixture in center.