WEEKDAYS 1e|12c|p

Spicy Cucumber and Pineapple Salad

Ted Allen
Servings: 6 to 8
1 to 30 min

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

  • Ingredients
  • step-by-step directions
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
  • 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.
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