Cucumber, Tomato, and Pineapple Salad With Asian Dressing |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Adapted from 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). Ingredients:
1 garlic clove |
1/4 teaspoon salt |
2 tablespoons lime juice, fresh |
1 tablespoon sugar |
2 tablespoons vegetable oil |
1 serrano peppers or 1 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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