in Recipes

Asian cucumber salad

updated

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Ingredients for 1 servings:

  • 1 cucumber(s)
  • 1 small can of pineapple
  • 1 m.-large onion(s), red
  • 1 red chili pepper(s)
  • 3 tbsp pineapple juice
  • 3 tbsp rice vinegar
  • 2 tbsp sunflower oil
  • salt and pepper
  • few peanuts

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Peel, deseed, and finely chop the cucumber. Slice the onion and chili into thin rings. Chop the pineapple and mix everything in a bowl. Mix the rice batter with the sunflower oil and pineapple juice and season with salt and pepper to taste. Mix the vinaigrette with the salad and add a few peanuts. I always make the salad a few hours in advance so it can marinate nicely, and then add the peanuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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