Cucumber, Pineapple and Bean Sprout Salad
Ingredients
DRESSING
1/2 cup rice vinegar
1/4 cup sugar
1 large red chilli, finely chopped
1 garlic clove, sliced
1/2 teaspoon salt
SALAD
1/2 telegraph cucumber, halved and sliced on the diagonal
1/4 pineapple, cut into 5cm batons
150g mung bean sprouts
fresh coriander and mint leaves to garnish
Description
The burst of sweet pineapple combined with the tangy dressing and hint of herbs really makes this simple salad a hit.
Method
To make the dressing, put all the ingredients in a small saucepan and bring to the boil, stirring until the sugar has dissolved. Simmer for 2 minutes and set aside to cool until required.
To make the salad, put the cucumber, pineapple and sprouts in a bowl 30 minutes before servng. Add the cooled dressing and toss gently to combine. Garnish with coriander and mint leaves.
SERVES 4 AS AN ACCOMPANIMENT
Categories
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