Pineapple-Cucumber Herb Crunch Salad with Lime-Peanut Dressing

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

1 English cucumber, thinly sliced into half-moons or ribbons
1 1/2 cups fresh pineapple, small dice (225 g)
1 small shallot, very thinly sliced
1 red chili (Thai or Fresno), thinly sliced (seeded for less heat)
1/2 cup fresh mint leaves, roughly chopped (15 g)
1/3 cup fresh cilantro, roughly chopped (10 g)
1/3 cup roasted salted peanuts, roughly chopped (45 g)
Zest of 1 lime
3 tbsp fresh lime juice (45 ml)
1 tbsp rice vinegar (15 ml)
1 tbsp fish sauce (or soy sauce for vegetarian) (15 ml)
1 tsp granulated sugar or honey
1 tsp fresh ginger, finely grated
1 tbsp neutral oil (optional) (15 ml)
Pinch of salt

Instructions

1. In a small bowl, whisk together lime zest, lime juice, rice vinegar, fish sauce, sugar, ginger, neutral oil (if using), and a pinch of salt until dissolved to make the dressing.
2. Place the cucumber in a colander, sprinkle with a small pinch of salt, and let drain for 10 minutes. Pat dry with paper towels to keep the salad crisp.
3. In a large bowl, combine the drained cucumber, pineapple, shallot, chili, mint, and cilantro.
4. Pour the dressing over the salad and toss gently to coat. Let sit 5 minutes to meld flavors.
5. Just before serving, sprinkle with the chopped peanuts and toss once more. Serve chilled.