Pineapple-cucumber salad

Ingredients for 4 servings:

• 1 pineapple
• 1 cucumber(s)
• 4 large radishes
• 2 spring onions
• 1 chili pepper(s)
• 1 garlic clove(s)
• 1 piece(s) ginger
• 2 tbsp palm sugar or brown sugar
• 2 tbsp vinegar (white wine vinegar)
• 2 tsp fish sauce
• 2 tbsp soy sauce, light
• 2 tbsp soy sauce, Indonesian, sweet
• 1 tbsp oil
• 3 tbsp cashews or peanuts, roasted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the pineapple, quarter it lengthwise, and scoop out the hard core. Cut the flesh into pieces. Peel the cucumber, halve it lengthwise, and scrape out the seeds. Dice or slice the fruit halves. Clean, wash, and finely chop the radishes. Clean, wash, and slice the spring onions. Clean, wash, and very finely dice the chili pepper. Peel the garlic cloves and ginger and cut into millimeter-sized cubes. Mix palm sugar or brown sugar with the vinegar, fish sauce, and light soy sauce and stir until the sugar is dissolved. Then stir in the sweet soy sauce and oil. Combine all salad ingredients, stir in the sauce, and cover and chill the salad for 20 to 30 minutes. Roughly chop the roasted nuts and sprinkle them over the salad before serving.