| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Thai |
Vegetables, Salads, Thai |
4 |
Servings |
INGREDIENTS
| 1 |
|
Seedless cucumber |
| 1/2 |
|
Fresh pineapple |
| 1 |
|
Red onion |
| 1 |
bn |
Watercress |
| 1/4 |
c |
Lemon juice |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Granulated sugar |
| 1/4 |
ts |
Chinese chili sauce; or |
|
|
; dried chili flakes |
| 2 |
tb |
Fresh mint; chopped |
INSTRUCTIONS
DRESSING
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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