The last instalment on ways to use and serve pineapples as part of my STOP FOOD WASTE Campaign. Works well as an accompaniment to curries and spicy dishes. It helps to neutralise the heat from spices, especially chillies.
Ingredients
1 cucumber – quartered and sliced
¼ fresh pineapple or tinned pineapple pieces (juice drained if using tinned pineapple) – cut the same size as the cucumber
1 large red chilli or 2 to 3 bird’s eye chillies – sliced
1 small red onion – quartered and sliced finely
Sufficient white vinegar to cover the fruits
1 tsp sugar
¼ tsp salt
Lime juice – optional
Method
Mix all ingredients in a bowl. Check seasoning and adjust to taste. Keep refrigerated until required. Will last a day or two in the fridge (if it survives that long from the initial meal!)
Just came by your blog. You have some wonderful recipes. The asian salad is one of my favorite. Thanks for the recipe.
ReplyDeleteMy pleasure sweetbites. I checked out your blog too. Really nice recipes you have. I wish I was back in Penang...I miss the food there. Do you know if 'Kampung Ku' in Gelugor is still around? They use to make the best Nasi Lemak
ReplyDeleteI've never tried this salad,looks very interesting and yummy :)
ReplyDeleteYou should try it Usha...very easy and moreish!
ReplyDelete