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Ted Allen's Spicy Cucumber and Pineapple Salad

Asian Beef Tenderloin Ted Allen
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A sweet and spicy salad!
skill level
Dinner
time
1-30min
servings
6 to 8
cost
$
Contributed by : Ted Allen
This sweet and savory salad is the perfect compliment to a hearty meat dish.
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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
kitchenware
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 cup water
    2/3 cup sugar
    1/2 teaspoon salt
    zest of 1 lemon
    2/3 cup unseasoned rice vinegar
    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.
  • 2
    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)
    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.
 
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