Cucumber Pineapple Thai Salad

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 02/3/22
Crunchy Thai salad

The Spruce / D.Schmidt

Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 8 servings
Nutrition Facts (per serving)
88 Calories
5g Fat
10g Carbs
3g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 88
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 381mg 17%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 3g
Vitamin C 43mg 213%
Calcium 29mg 2%
Iron 1mg 4%
Potassium 212mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy salad recipe is very gourmet tasting. In fact, it's so scrumptious that your guests will think you labored over it (though it takes only minutes to make!). Simply toss some pineapple chunks (fresh or canned) with cucumber, green onion, slices of red pepper and peanuts together in an easy homemade Thai salad dressing, and voilà—a perfect salad that looks and tastes like summer itself. Makes a nice salad to accompany other Thai food dishes, or take it to a barbecue party or potluck where it's sure to be the talk of the party.

Ingredients

  • 1 1/2 cups fresh or canned pineapple chunks

  • 1 medium English cucumber or field cucumber

  • 3 medium spring onions, thinly sliced

  • 1 medium red bell pepper, thinly sliced or diced

  • 1/2 cup roasted unsalted peanuts or cashews

  • 1 cup coarsely chopped fresh coriander

  • 1/2 cup fresh small basil leaves

For the Salad Dressing:

  • 2 cloves garlic, minced

  • 1 small red chile, seeded and minced, or 1 teaspoon chili sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon fish sauce

  • 1 tablespoon freshly squeezed lime juice

  • 2 teaspoons brown sugar

  • 1/2 tablespoon shrimp paste, or 1/2 tablespoon fish sauce

Steps to Make It

  1. Gather the ingredients.

  2. Combine all salad dressing ingredients in a cup and set aside. Place pineapple chunks in a mixing bowl.

  3. To prepare cucumber: Remove skin with a vegetable peeler, then cut the cucumber in half lengthwise. Slice these sections again lengthwise (several times if the cucumber is thick), then slice the other way to create cubes or chunks. Add these to the mixing bowl.

  4. Slice red pepper thinly to create matchstick-like pieces. Add these to the mixing bowl.

  5. Add sliced spring/green onion, plus the whole roasted peanuts.

  6. Add most of the basil and coriander, putting aside a little of each for the garnish.

  7. Pour over the salad dressing over and toss well.

  8. Scoop salad onto a serving plate and top with the extra basil and coriander, plus a good sprinkling of nuts.

  9. If desired, serve with lime wedges on the side.

  10. Enjoy!

Tips

  • This salad is at its best when first tossed. Try to eat up leftovers within one to two days.
  • For added protein (if serving as a main course), toss in 1 cup cooked shrimp or 1 package deep-fried tofu cut into cubes.
  • If you're planning to serve it at a party or take it to a potluck: Prepare all the ingredients and place them in separate containers in the refrigerator. Also, prepare the dressing and keep in a jar or covered container in the refrigerator and then simply toss all together right before serving.

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