Spicy Cucumber and Pineapple Salad

Name: Spicy Cucumber and Pineapple Salad
Ingredients: 2/3 cup unseasoned rice vinegar; 2/3 cup sugar; 1/2 teaspoon salt; zest of 1 lemon; 1 1/2 cups bite-sized chunks of fresh pineapple; 1 hothouse cucumber (peeled/halved lengthwise/seeded and sliced 1/4-inch thick); 1/2 yellow bell pepper (cut into matchsticks); 2 shallots (sliced paper-thin); 1/2 jalapeno chile (to taste - seeded and finely diced); 1/4 cup cilantro leaves; 1 tablespoon sesame seeds (toasted); 1/2 cup water

Ted Allen

Servings: 6 to 8

easy

1 to 30 min

This sweet and savory salad is the perfect compliment to a hearty meat dish.

Ingredients
step-by-step directions

Ingredients

Spicy Cucumber and Pineapple Salad

2/3 cup unseasoned rice vinegar
2/3 cup sugar
1/2 teaspoon salt
zest of 1 lemon
1 1/2 cups bite-sized chunks of fresh pineapple
1 hothouse cucumber (peeled/halved lengthwise/seeded and sliced 1/4-inch thick)
1/2 yellow bell pepper (cut into matchsticks)
2 shallots (sliced paper-thin)
1/2 jalapeno chile (to taste - seeded and finely diced)
1/4 cup cilantro leaves
1 tablespoon sesame seeds (toasted)
1/2 cup water

Directions

Heat the vinegar, 1/2 cup water, the sugar and salt in a saucepan over high heat until the sugar and salt dissolve. Cool the mixture to room temperature and then stir in the lemon zest.
Combine the pineapple, cucumber, bell pepper, shallots, jalapeno, and cilantro in a plastic storage container with a lid and pour the dressing over. Add the sesame seeds and toss to coat. Marinate, refrigerated, for at least 1 hour for the flavors to blend, or up to 4. Serve cold or at room temperature with a slotted spoon.

Similar categories: Other Side Dishes Salads

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