Cucumbertomato Pineapple Salad With Asian Dressing Recipes

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CUCUMBER, TOMATO, AND PINEAPPLE SALAD WITH ASIAN DRESSING



Cucumber, Tomato, and Pineapple Salad With Asian Dressing image

Adapted from Epicurious.com and originally published the June 2006 issue of Gourmet magazine. This Vietnamese-inspired salad combines sweet pineapple and fiery serrano with cooling cucumber. This is a great side for RiffRaff's Grilled Vietnamese Chicken (Recipe #170897).

Provided by Ms B.

Categories     Pineapple

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 garlic clove
1/4 teaspoon salt
2 tablespoons lime juice, fresh
1 tablespoon sugar
2 tablespoons vegetable oil
1 serrano peppers or 1 jalapeno chile, minced, including seeds
1/4-1/2 teaspoon fish sauce
1/2 seedless cucumber, halved lengthwise, then thinly sliced crosswise (often plastic-wrapped)
1/2 fresh pineapple, peeled, quartered lengthwise, cored, then sliced crosswise 1/4 inch thick (2 cups)
1/2 cup fresh cilantro, coarsely chopped
2 cups cherry tomatoes, cut into quarters

Steps:

  • Mince garlic, then mash to a paste with salt using side of a large heavy knife.
  • Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste).
  • Add remaining ingredients, tossing to coat, and add salt to taste.

Nutrition Facts : Calories 101.3, Fat 4.8, SaturatedFat 0.6, Sodium 121.2, Carbohydrate 15.6, Fiber 1.9, Sugar 11.4, Protein 1.1

CUCUMBER, TOMATO, AND PINEAPPLE SALAD WITH ASIAN DRESSING



Cucumber, Tomato, and Pineapple Salad with Asian Dressing image

Provided by Alexis Touchet

Categories     Salad     Tomato     Appetizer     No-Cook     Quick & Easy     Pineapple     Mint     Cucumber     Summer     Healthy     Jalapeño     Cilantro     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 12

1 large garlic clove
1/4 teaspoon salt
2 tablespoons fresh lime juice
1 tablespoon sugar
2 tablespoons vegetable oil
1 (2-inch-long) fresh serrano or jalapeño chile, minced, including seeds
1/4 to 1/2 teaspoon Asian fish sauce
1/2 seedless cucumber (often plastic-wrapped), halved lengthwise, then thinly sliced crosswise
1/2 pineapple, peeled, quartered lengthwise, cored, then sliced crosswise 1/4 inch thick (2 cups)
1/2 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh mint
2 medium tomatoes (1 lb total), cut into 1/2-inch-thick wedges

Steps:

  • Mince garlic, then mash to a paste with salt using side of a large heavy knife.
  • Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste). Add remaining ingredients, tossing to coat, and add salt to taste.

THAI CUCUMBER AND PINEAPPLE SALAD



Thai Cucumber and Pineapple Salad image

Pineapples were on sale this weekend, and while looking for a recipe to use it, I ran across this one posted on the Closet Cooking blog. It's slightly modified from the posted version. A great refreshing summertime salad.

Provided by PanNan

Categories     Pineapple

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 pineapple, peeled, cored and cut into bite sized pieces
1/2 cucumber, peeled and cut into bite sized pieces
2 green onions, sliced
1/4 cup cilantro, chopped
1/4 cup mint, chopped
1 tablespoon fish sauce
1 lime, juice and zest
1 teaspoon palm sugar, grated or 1 teaspoon sugar
1 birds eye chili, chopped
1/4 cup peanuts, roasted and chopped

Steps:

  • Mix the pineapple, cucumber, green onions, cilantro and mint in a large bowl.
  • Mix the fish sauce, lime juice, sugar and chili in a small bowl.
  • Toss the dressing into the salad and stir lightly to coat.
  • Serve garnished with chopped roasted peanuts.

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