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Pineapple Thai Salad is simple, vegan, and packed with bold flavour.
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Recipe:
Thai Pineapple Salad
Serves 4 (1 cup)
Ingredients
Salad
2 cups (500 ml) pineapple (fresh only)
2 cups (500 ml) English cucumber
½ cup (50 ml) red onion
1-2 tbsp (15 ml) fresh cilantro, chopped (optional)
1 tbsp (15 ml) fresh ginger, peeled (optional)
Dressing
5 tbsp rice vinegar
3 tbsp brown sugar
1 tsp chili flakes (optional)
1/2 tsp salt
Directions
Salad
1. Peel and cut in half the pineapple. Take out the core and cut in half again. Then slice into 3-4cm x 5mm pieces.
2. Take the cucumber, split in half, then cut in half again. Thinly slice the same size as the pineapple and add to the bowl.
3. Remove the root end, top of the onion, peel the dry layers then cut in half. Very thinly slice the onion across the layers creating half-moon shapes.
4. Chop the cilantro, grate the ginger and them to a large bowl with the pineapple, cucumber, onion, and then toss. Cover and refrigerate until ready to serve.
Dressing
5. Place the brown sugar, chili flake, rice vinegar, and salt in a small bowl mix well and chill.
Assembly
6. Pour the dressing over the salad and let marinate for 10 minutes and serve.
Notes
• Serve with toppings of your choice of protein. Add in shrimp, scallops, or as a side dish for BBQ steaks, pork chops, etc.
Music:
Theme song - “The Aisle” (Instrumental Version) by Wellmess
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Background - “A New Beginning" by Tall Oak Town
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