Cucumber Salad with Pineapple and Jalapeño |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe can be prepared in 45 minutes or less but requires addtional sitting time.Serve this salad as a fiery first course for an Asian-style entrée such as a stir-fry, or use it as a side dish for grilled chicken or fish. Ingredients:
3/4 cup sugar |
2/3 cup white vinegar |
2 tablespoons water |
1/2 teaspoon salt |
1 cup 1/3-inch pieces peeled cored fresh pineapple |
1 english hothouse cucumber, cut into 1/3-inch pieces |
1 carrot, peeled, cut into matchstick-size strips |
1/3 cup thinly sliced red onion |
1 tablespoon minced seeded jalapeño chili |
1 head green leaf lettuce, leaves separated |
1 tablespoon sesame seeds, toasted |
Directions:
1. Bring first 4 ingredients to boil in heavy small saucepan, stirring until sugar dissolves. Simmer until reduced to 2/3 cup, about 4 minutes. Transfer syrup to large bowl and refrigerate until cold.
2. Add pineapple to syrup. Cover and refrigerate 1 hour. Add cucumber and next 3 ingredients to pineapple mixture; stir to coat. Line plates with lettuce leaves. Spoon salad atop lettuce. Sprinkle with sesame seeds and serve.
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