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Thai Cucumber and Pineapple Salad

[heart_this] · Jul 29, 2009 · 39 Comments

Thai Cucumber and Pineapple Salad

While I was at the grocery store I noticed that they still had cheap pineapples and I remembered coming across the idea of a Thai pineapple and cucumber salad while I was researching the Thai pineapple fried rice that I made recently. Using pineapple in a salad had sounded like a good idea and I remembered wanting to try it out. I started with the base of the salad being the pineapple and the cucumber and from there I added a bunch of fresh herbs including some green onions, cilantro and mint. For the dressing I went with some pretty classic Thai flavours including fish sauce, lime juice, a birds eye chili and some palm sugar to round things out. I also had a large red chili that needed to be used so I threw that in as well though the birds eye chili certainly provided enough heat. The cucumber and pineapple salad turned out really nice! With both the cucumber and the pineapple being nice and cool and juicy this salad is perfect for warm summer days. The dressing was a really nice balance of salty, tart, and spicy hot and the sweetness of the pineapple balanced it out really nicely. The chopped up birds eye chili was one of my favorite parts of this salad as every once in a while you would get hit by and intense burst of heat but then the next bite would be full of juicy, quenching pineapple and cucumber.

Thai Cucumber and Pineapple Salad

Thai Cucumber and Pineapple Salad

Prep Time: 20 minutes Total Time: 20 minutes Servings: 2
ingredients
  • 1/2 pineapple (peeled, cored and cut into bite sized pieces)
  • 1/2 cucumber (peeled and cut into bite sized pieces)
  • 2 green onions (sliced)
  • 1 handful cilantro (coarsely chopped)
  • 1 handful mint (coarsely chopped)
  • 1 tablespoon fish sauce
  • 1 lime (juice and zest)
  • 1 teaspoon palm sugar (grated or sugar)
  • 1 birds eye chili (chopped)
  • 1 handful peanuts (roasted and chopped, optional)
directions
  1. Mix the pineapple, cucumber, green onions, cilantro and mint in a large bowl.
  2. Mix the fish sauce, lime juice, sugar and chili in a small bowl.
  3. Toss the salad in the dressing to coat.
  4. Serve garnished with chopped roasted peanuts.
Similar Recipes:
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Thai Pineapple Fried Rice
Prawn and Pineapple Curry
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Thai Beef Noodle Salad
Grilled Pineapple Salsa
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Teriyaki Grilled Pineapple Salsa with Candied Jalapenos and Bacon

More salad recipes!

Food, Gluten-free, Recipe, Salad, Side Dish, Thai, Vegetable

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Reader Interactions

Comments

  1. daphne says

    July 30, 2009 at 12:11 am

    yum! Love the thai flavours in it and of course the tangy pineapple. I always associate pineapple with sunshine too!

    Reply
  2. meeso says

    July 30, 2009 at 12:27 am

    Excellent salad, looks beautiful, awesome presentation!

    Reply
  3. Nicole says

    July 30, 2009 at 12:44 am

    yummo!! I love pineapple. Might make this when summer comes back around

    Reply
  4. toni says

    July 30, 2009 at 12:55 am

    Oh, wow! Perfect combo – sweet, spicy and that crunch of peanut with the cool mint thing – yes!

    Reply
  5. Jackie at PhamFatale.com says

    July 30, 2009 at 12:56 am

    You like it hot 🙂 I absolutely love the colors. Add some shredded chicken and a little dry roasted jasmin rice and you'll have some Vietnamese gỏi. It's oh so good. Check my veggie version at http://www.phamfatale.com/id_349/title_Bi-Chay-Shredded-Tofu-and-Crispy-Mock-Pork/

    Reply
  6. Anncoo says

    July 30, 2009 at 1:53 am

    Yummy! This is one of my favourite.
    You're getting more like a Thai now.

    Reply
  7. nita scot says

    July 30, 2009 at 2:01 am

    looks and sounds delicious. love the combination of flavors, sweet and spicy

    Reply
  8. Treehouse Chef says

    July 30, 2009 at 2:09 am

    Beautiful salad. Never thought of this combination before, which is why I like reading your blog. I always learn so much. Great Recipes!!!

    Reply
  9. Nina Timm says

    July 30, 2009 at 3:24 am

    Great balance of tastes here!!! Heat and cold….perfect!!!

    Reply
  10. Anonymous says

    July 30, 2009 at 4:38 am

    Such an awesome color combo there Kevin!!

    Reply
  11. Rosa's Yummy Yums says

    July 30, 2009 at 5:04 am

    A delightful salad! Very refreshing! a great combo…

    Cheers,

    Rosa

    Reply
  12. Conor says

    July 30, 2009 at 7:29 am

    I love the mint leaf perched so daintily in the front.

    Reply
  13. Arch says

    July 30, 2009 at 9:58 am

    The picture is wonderful as always…I love pineapple in salads, its such a fresh juicy bite…

    Reply
  14. Jo says

    July 30, 2009 at 2:47 pm

    Such great flavours for a refreshing salad. Delicious and love the pics.

    Reply
  15. ♥peachkins♥ says

    July 30, 2009 at 3:08 pm

    it looks like a medley of sweet sour and spicy!! I love it!

    Reply
  16. Dana says

    July 30, 2009 at 3:26 pm

    What a gorgeous salad! I make Asian food frequently and am always looking for a good salad to serve alongside.

    Reply
  17. amandalouden says

    July 30, 2009 at 3:40 pm

    WOW! I love those colors!

    Reply
  18. Saee Koranne-Khandekar says

    July 30, 2009 at 5:06 pm

    Look at those colors! Sounds wonderful!

    Reply
  19. **WE BLOG ARTISTS** says

    July 30, 2009 at 10:06 pm

    Sounds divine!
    Char

    Reply
  20. Anonymous says

    July 30, 2009 at 11:07 pm

    Hi there,
    I just stumbled upon your blog and I am going to add you to my favorites so that I can keep coming back. Your food photographs are awesome and your recipes come across as simple to follow. I love how diverse they are!
    ~First timer

    Reply
  21. Jennifer says

    July 31, 2009 at 1:33 am

    Now that is vibrant!! I love the mix of thai flavors in this salad! great salad for summer!

    Reply
  22. Pam says

    July 31, 2009 at 5:33 am

    Wow – what a stunning photo Kevin! I am loving the colors and flavors used int his salad.

    Reply
  23. Pam says

    July 31, 2009 at 11:18 am

    I adore thai cucumber salads and I'm sure the addition of pineapple would only make me love it more!

    Reply
  24. Jeff says

    July 31, 2009 at 3:37 pm

    I have pineapples coming out of the ying yang. Trying to find new uses for them because one can eat so many refrigerator pickles before it gets old. Love the idea!

    Reply
  25. Soma says

    July 31, 2009 at 4:29 pm

    Sounds good. I do not like fish sauce, so i would do it without. love the peanuts in it.

    Reply
  26. Parker says

    July 31, 2009 at 4:50 pm

    Wonderful fresh flavors.

    Reply
  27. LoralieS says

    August 1, 2009 at 12:31 am

    This was a terrific salad! Couldn't find a red chile so I used a jalapeno. Reminds me of a salad I make every summer with watermelon, cucmber, mint and balsamic vinegar. Thanks for the recipe.

    Reply
  28. Cara says

    August 1, 2009 at 5:08 pm

    I love the beautiful colors here!

    Reply
  29. the happy couple says

    August 2, 2009 at 3:26 am

    sounds like an interesting flavor combo. btw your pics are beautiful. thanks for stopping by my blog!

    Reply
  30. Debbie says

    August 3, 2009 at 6:21 am

    This looks so refreshing. There is no food better than Thai, I'm still learning how to get the flavors right but it is the only type of food I'm willing to eat out. Can't wait to give this one a try.

    Reply
  31. aubrey says

    August 4, 2009 at 4:35 pm

    This was delicious and pretty- I liked it so much that I'll be making it again to bring a bbq next week. Thanks!

    Reply
  32. Alta says

    August 21, 2009 at 5:44 pm

    Oh, yummy! I saw this was on Saveur.com today, congratulations! And I really need to make this!

    Reply
  33. Anonymous says

    April 17, 2013 at 6:29 pm

    I just made this and yum yum yum! I did not have fresh pineapple, so I used a drained can of chunks, and soy sauce since I didnt have fish sauce. I also through in a red bell pepper for color. I will be making this again soon! Thank you!

    Reply
  34. Pal Ashford says

    November 3, 2016 at 4:27 am

    I'd like to make this but I have a question. One of the ingredients is cilantro. You just say a handful, no chopping and the picture shows it's not been chopped.But your instructions also say to chop the mint, but the picture also shows the mint as whole. So is the mint chopped or not since the picture shows it as whole?

    Reply
  35. kevin says

    November 3, 2016 at 12:10 pm

    Pal Ashford: I like to leave the chop of both the cilantro and the mint to be fairly coarse in this salad and then garnish with a few whole leaves for presentation. I have updated the recipe to indicate that. Enjoy!

    Reply
  36. Pal Ashford says

    November 3, 2016 at 2:37 pm

    Thanks

    Reply
  37. Pal Ashford says

    November 6, 2016 at 7:46 pm

    I made this and I really loved it. Especially with the accompaniment to my main dish of Thai Chicken Curry. I loved the sweet and tangy flavors that offset the spice of my Thai chicken. It worked so well.

    Reply
  38. kevin says

    November 7, 2016 at 9:11 pm

    Pal Ashford: I'm glad you liked it and it would go well with a Thai curry!

    Reply

Trackbacks

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    July 26, 2022 at 10:05 pm

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