Thai Cucumber And Pineapple Salad Food

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!

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 SALAD

Steps:

• Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
• Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

CUCUMBER AND PINEAPPLE SALAD WITH MINT

Steps:

• Slice top and bottom off of pineapple, stand pineapple on a cutting board, and slice off the peel with a sharp knife. Next, lay pineapple on its side and cut out the eyes. Cut pineapple in half the long way, cut each half in half again, and cut out core. Cut each quarter into bite-size pieces and drop them into a wide salad bowl.
• Cut off ends of cucumbers and discard. Slice cucumbers into 1/4 inch thick rounds and add to pineapple. Slice onion into thin half moons and add to salad.
• Add mint, drizzle on the oil, and season with salt and pepper. Toss. Serve right away or cover and refrigerate for a few hours.

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.

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.