Spicy Cucumber & Pineapple Salad
Spicy again? Yes, spicy again. I make this one quite often because it is so easy to make. And because it goes great with rice, also a very tasty companion to a variety of Asian dishes.
Spicy Cucumber & Pineapple Salad
Ingredients
- 1 small can (200 gr) pineapple chunks
- 1/2 cucumber
- 2-3 spring onions
- 1½ tsp sambal oelek
- 1 tbsp rice vinegar
- 1 tbsp sugar
- pinch of salt
Instructions
- Chop, if you prefer, the pineapple into smaller chunks. Add to a bowl, together with a small splash of syrup from the can.
- Slice the cucumber lengthwise, and remove some of the watery flesh with a teaspoon. Then slice both halves lengthwise again (so you have four long quarters) and chop the cucumber in to small pieces.
- Slice the spring onion into rings. Use 2 or 3 depending how large the spring onions are.
- Add everything to the bowl, together with sambal, vinegar, sugar and salt and give everything a good stir. The salad tastes best when you leave it for about 10 minutes for flavours to really combine.