Prep Time: 15 minutes
Total Time: 15 minutes
- 1 to 1 1/2 cups fresh or canned pineapple chunks
- 1 English cucumber, or 1 medium field cucumber
- 3 spring onions (green onions), sliced
- 1 red bell pepper, sliced thinly, or diced
- 1/2 cup dry whole roasted unsalted peanuts or cashews
- 1 cup fresh coriander
- handful of fresh basil leaves, chopped if leaves are large
- SALAD DRESSING:
- 2 cloves garlic, minced
- 1 red chili, de-seeded and minced, OR 1 tsp. chili sauce
- 1 Tbsp. soy sauce
- 1 Tbsp. fish sauce
- juice of 1/2 lime
- 2 tsp. brown sugar
- 1/4 tsp. shrimp paste OR 1/2 Tbsp. fish sauce
- Combine all salad dressing ingredients in a cup and set aside. Place pineapple chunks in a mixing bowl.
- To prepare cucumber: Remove skin with a vegetable peeler, then cut cucumber in half lengthwise. Slice these sections again lengthwise (several times if the cucumber is thick), then slice the other way to create cubes or chunks. Add these to the mixing bowl.
- Slice red pepper thinly to create matchstick-like pieces. Add these to the mixing bowl.
- Add sliced spring/green onion, plus the whole roasted peanuts. Add most of the basil and coriander, putting aside a little of each for the garnish.
- Pour over the salad dressing over and toss well. Scoop salad onto a serving plate and top with the extra basil and coriander, plus a good sprinkling of nuts. If desired, serve with lime wedges on the side. ENJOY!
- This salad is at its best when first tossed. Try to eat up leftovers within 1-2 days.
- For added protein (if serving as a main course), toss in 1 cup cooked shrimp, or 1 package deep-fried tofu cut into cubes.
- If you're planning to serve it at a party or take it to a potluck: Prepare all the ingredients and place them in separate containers in the refrigerator. Also prepare the dressing and keep in a jar or covered container in the refrigerator, then simply toss all together right before serving.