Bowl of Pineapple & Cucumber Salad
(click to enlarge)

Pineapple & Cucumber Salad


Indonesia   -   Selada Nanas
Serves:
Effort:
Sched:
DoAhead:  		 8 salad
***
1+ hrs
Best		 An Indonesian version of an interesting salad also made in Thailand and elsewhere in Southeast Asia.

4
1-1/4
3
1
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1
1/4
1-1/2
1/4
2
1
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2
#
#


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cl
in
T
c
T
T
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T
Pineapple (1)
Cucumbers (2)  
Scallions
Chili, fresh (3)
-- Dressing
Garlic
Ginger
Palm Sugar (4)
Soy Sauce
Fish Sauce (5)
Oil
-- Garnish
Peanuts (6)
Do-Ahead   -   (20 min)
  1. Dry roast PEANUTS (IF using) per our recipe Dry Roasted Peanuts. Set aside for garnish.
Make   -   (40 min)
  1. Cut away rind of PINEAPPLE and slice about 3/4 inch thick. Core, then cut flesh into 3/4 inch random chunks.
  2. Slice CUCUMBERS lengthwise into quarters (if Persians) and then crosswise about 3/8 inch thick.
  3. Slice SCALLIONS thin, white and green.
  4. Cap and Core CHILIS to the extent you want. See Note-3. Chop fairly small.
  5. Crush GARLIC and chop fine. Slice GINGER very thin, cut slices into threads, and chop threads fine. Mix all Dressing items in a small jar.
  6. Mix together all Salad Items. Shake up Dressing and pour over. Tumble the salad until dressing is well distributed. If you have time, this salad will benefit from some rest in the fridge for flavors to blend.
  7. Crush Peanuts moderately for Garnish
  8. Serve cold, garnished with Roasted Peanuts.
NOTES:

  1. Pineapple:

      Wight presumes a fresh Pineapple as they are sold here in North America. This will yield about 56%, so recipe ready weight is about 2-1/4 pounds. For details see our Bromeliads page.

  2. Cucumbers:

      If at all possible, use small cucumbers that don't need to be skinned or seeded, such as Persian, Japanese or European. If you have only the standard waxed green blimps, peel them and seed them, then measure out the given weight.

  3. Chili, Fresh:

      Red or Green can be used. For red, around here we all use Red Ripe Fresnos. These are fairly hot if you leave the membranes in, but almost no heat if you remove them. For green we use Serranos. These are quite hot, but how hot depends on how much of the seed mass and membranes you leave in. Use your own best judgement. For details see our Thai Chilis page.

  4. Palm Sugar

      This is available in pretty much all Southeast and East Asian markets. I buy it in lumps of about 1 Tablespoon each. If you don't have it, use a lightly refines sugar such as Turbinado.

  5. Fish Sauce

      This clear liquid is as essential to Southeast Asian cuisines as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce Introduction page.

  6. Peanuts, Dry Roasted

      These have a much different flavor and texture than commercially roasted peanuts. See our recipe Dry Roasted Peanuts.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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