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Nutrition Facts
Serving Size 1 (129g) Recipe makes 6 servings
Calories 82
Calories from Fat 42		(51%)
Amount Per Serving		%DV
	Total Fat 4.7g	7%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 120mg		5%
Potassium 218mg		6%
Total Carbohydrate 10.7g		3%
	Dietary Fiber 1.4g	5%
	Sugars 7.6g
Protein 0.9g		1%
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Cucumber, Tomato, and Pineapple Salad With Asian Dressing

Recipe #172798 | 20 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: ms_bold
Jun 15, 2006

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 (Grilled Vietnamese Chicken).

SERVES 6 (change servings and units)

Ingredients

1 garlic clove
1/4 teaspoon salt
2 tablespoons lime juice, fresh
1 tablespoon sugar
2 tablespoons vegetable oil
1 serrano pepper or 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

Directions

1
Mince garlic, then mash to a paste with salt using side of a large heavy knife.
2
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).
3
Add remaining ingredients, tossing to coat, and add salt to taste.

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Featured Reviews for This Recipe

From: hollyfrolly

On Oct 1, 2009

Gorgeous. I went light with the fish sauce and it was just totally perfect. Thank you!!!

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From: graffeetee

On Jun 11, 2007

what a refreshing salad! i was so intrigued by the combinations in this that i had to try it. although it has fruit in it, it's not very sweet; rather, the slight sweetness complements the veggies. i used jalapeno hot sauce instead of fresh chiles, and added a lesser amount since i made this to go with an already spicy entree (jerk pork chops). i can't wait to try this with our home grown cherry toms from our aero garden!

1 person found this review helpful

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From: Chef Kate

On Jan 1, 2009

Absolutely super! The flavors just pop in your mouth! We had it with grilled shrimps and scallops and it was a perfect accompaniment. Thank you, Ms. Bold! We'll have to try it with the chicken as you suggest.

1 person found this review helpful

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