Cucumber Salad with Pineapple and Jalapeño

4.2(24)

This recipe can be prepared in 45 minutes or less but requires addtional sitting time. Serve this salad as a fiery first course for an Asian-style entrée such as a stir-fry, or use it as a side dish for grilled chicken or fish.

by Epicurious·published 2004-08-20

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Servings

(6–8)

Total time

—

Calories / serving

—

Ingredients (11)

serves

3/4 cup sugarsugar
2/3 cup white vinegarvinegar
2 tablespoons waterwater
1/2 teaspoon saltsalt
1 cup 1/3-inch pieces peeled cored fresh pineapplepineapple
1 English hothouse cucumber, cut into 1/3-inch piecescucumber
1 carrot, peeled, cut into matchstick-size stripscarrot
1/3 cup thinly sliced red onionred-onion
1 tablespoon minced seeded jalapeño chili
1 head green leaf lettuce, leaves separatedlettuce
1 tablespoon sesame seeds, toastedsesame-seed

Instructions (2 steps)

01Bring 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.
02Add 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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