cucumber salad with pineapple and jalapeno
This is my favorite cucumber salad. It's really refreshing served with a spicy entree. I do cut back to about 1/2 cup sugar and like to use black sesame seeds to give it another dash of color. From the RSVP section of Bon Appetit magazine.
prep time
15 Min
cook time
5 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 3/4 cup sugar
- 2/3 cup white vinegar
- 2 tablespoons water
- 1/2 teaspoon salt
- 1 cup fresh pineapple chunks
- 1 - cucumber, 1/3-inch pieces
- 1 - carrot, peeled, julienned
- 1/3 cup red onion, thinly sliced
- 1 tablespoon jalapeno, seeded, minced
- 1 - head leaf lettuce, leaves separated
- 1 tablespoon ssesame seeds, toasted
How To Make cucumber salad with pineapple and jalapeno
-
Step 1Bring 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.
-
Step 2Add 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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