Tuesday, June 12, 2012

Jetalah Pineapple, Cucumber, and Chili Salad

This salad is something a little bit different. It's nice and refreshing and a good change of pace. This does require quite a bit of chopped, but it's well worth the effort.

Two years ago: Tex-Mex

Jetalah Pineapple, Cucumber, and Chili Salad (from Mighty Spice)

1/2 red onion, thinly sliced
6 tbsp rice wine or apple cider vinegar
2 tsp sugar
1/2 pineapple, peeled
1/2 cucumber, halved lengthwise
1 large tomato, seeded and roughly chopped
1 red chili, finely sliced
1 tbsp freshly ground black pepper
sea salt

1. Put onion, vinegar, and sugar in large mixing bowl. Season with salt, mix well, and set aside for 5 - 10 minutes.
2. Cut pineapple into quarters, remove and discard core, and cut flesh into thin slices.
3. Seed cucumber and thinly slice into half moon pieces.
4. Mix pineapple, cucumber, tomato, red chili, and black pepper with onion mixture. Serve.

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