CUCUMBER SALAD WITH PINEAPPLE AND JALAPEñO RECIPE | EPICURIOUS.COM

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Cucumber Salad with Pineapple and Jalapeño Recipe | Epicurious.com image

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.

Provided by @MakeItYours

Number Of Ingredients 11

3/4 cup sugar
2/3 cup white vinegar
2 tablespoons water
1/2 teaspoon salt
1 cup 1/3-inch pieces peeled cored fresh pineapple
1 English hothouse cucumber, cut into 1/3-inch pieces
1 carrot, peeled, cut into matchstick-size strips
1/3 cup thinly sliced red onion
1 tablespoon minced seeded jalapeño chili
1 head green leaf lettuce, leaves separated
1 tablespoon sesame seeds, toasted

Steps:

  • Bring 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.
  • Add 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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