Pineapple & Cucumber Salad - Midsummer Thai Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Seedless cucumber,
1/2: Fresh pineapple,
1: Red onion,
1 bunch: Watercress,
DRESSING
1/4 cup: Lemon juice,
2 tbsp: Soy sauce,
1 tbsp: Granulated sugar,
1/4 tsp: Chinese chili sauce, or
, dried chili flakes
2 tbsp: Fresh mint, chopped
Directions:
Cut cucumber lengthwise in quarters. Slice each quarter into 1/4-inch
slices.
Peel pineapple and cut into quarters. Remove core. Cut each quarter
in half and slice into 1/2-inch slices.
Cut red onion in half and thinly slice each half.
Remove thick stalks from watercress and reserve leaves.
Combine cucumber, pineapple, onion and watercress leaves in a bowl. in
another bowl, combine lemon juice, soy sauce, sugar and chili sauce.
Pour over salad and toss together.
Serve on a platter.
Source from luhu.jp
slices.
Peel pineapple and cut into quarters. Remove core. Cut each quarter
in half and slice into 1/2-inch slices.
Cut red onion in half and thinly slice each half.
Remove thick stalks from watercress and reserve leaves.
Combine cucumber, pineapple, onion and watercress leaves in a bowl. in
another bowl, combine lemon juice, soy sauce, sugar and chili sauce.
Pour over salad and toss together.
Serve on a platter.
Source from luhu.jp