| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Salads, Thai, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | Seedless cucumber | |
| 1/2 | Fresh pineapple | |
| 1 | Red onion | |
| 1 | Watercress | |
| 1/4 | c | Lemon juice |
| 2 | T | Soy sauce |
| 1 | T | Granulated sugar |
| 1/4 | t | Chinese chili sauce, or |
| dried chili flakes | ||
| 2 | T | Fresh mint, chopped |
INSTRUCTIONS
Cut cucumber lengthwise in quarters. Slice each quarter into 1/4-inch slices. Peel pineapple and cut into quarters. Remove core. Cut each quarter in half and slice into 1/2-inch slices. Cut red onion in half and thinly slice each half. Remove thick stalks from watercress and reserve leaves. Combine cucumber, pineapple, onion and watercress leaves in a bowl. in another bowl, combine lemon juice, soy sauce, sugar and chili sauce. Pour over salad and toss together. Serve on a platter.
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Nutrition (calculated from recipe ingredients)
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Calories: 187
Calories From Fat: 44
Total Fat: 5g
Cholesterol: 0mg
Sodium: 336.6mg
Potassium: 336.1mg
Carbohydrates: 35.7g
Fiber: 2.1g
Sugar: 25.2g
Protein: 2.5g