I had some left over canned pineapple from the upside-down pineapple cake I had recently made and I thought of adding them too. (I would prefer using fresh pineapple since they will be a healthier option and also add a burst of bright yellow color to the salad) I omitted the carrots and decided to make an Asian style cucumber salad instead. I added mint and cilantro for extra flavours…and I am so pleased to say this, my hubby loved it more than the restaurant one J
Here is what I needed for this refreshing salad,2 medium cucumbers 2 canned pineapple rings (squeezed)1 tsp mint leaves2 tsp chopped cilantro1 tsp sugar (adjust to taste) – (palm sugar is a good substitute) ¼ tsp salt½ tsp soy sauce (adjust to taste)½ tsp sesame oil1 pinch red chilli flakes (you can use bird’s eye chilli as a substitute)2 tsp white vinegar or 1 tsp lemon juice (I suppose rice vinegar would be better but I did not have it in my pantry)
Whisk together the sugar, soy sauce, sesame oil and vinegar. Keep aside.Peel the cucumbers (I peeled them alternately leaving one strip of green and then peeling the next) or keep their skin on and cut vertically in two halves. Scrap out the seeds using a spoon and cut them horizontally in slices (I didn’t keep the slices thin coz I wanted the salad chunky and crunchy)Add salt to the chopped cucumber and keep them aside for 45 minutes to 1 hour.Squeeze out the water from the cucumbers.Chop the pineapple in chunks of desirable size and add to the cucumbersThrow in the mint leaves, cilantro, chilli flakes and pour the dressing.Toss the salad and serve immediately. This salad tasted great with spicy grilled prawns. Serves 1-2
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