Follow these steps for perfect results
garlic clove
minced
salt
lime juice
fresh
sugar
vegetable oil
serrano peppers
minced, including seeds
fish sauce
cucumber
halved lengthwise, then thinly sliced
pineapple
peeled, quartered, cored, then sliced
fresh cilantro
coarsely chopped
cherry tomatoes
cut into quarters
Mince garlic and mash with salt to form a paste.
In a large bowl, whisk together lime juice and sugar until the sugar is dissolved.
Whisk in vegetable oil, garlic paste, minced chile, and fish sauce to taste.
Add the cucumber, pineapple, cilantro, and cherry tomatoes to the bowl.
Toss all ingredients to coat evenly with the dressing.
Add salt to taste and serve chilled.
Expert advice for the best results
For extra flavor, marinate the cucumber and pineapple in the dressing for 30 minutes before adding the other ingredients.
Add toasted sesame seeds or chopped peanuts for extra crunch.
Adjust the amount of chile pepper to your desired level of spiciness.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance. Toss just before serving.
Serve in a bowl garnished with extra cilantro.
Serve as a side dish to grilled meats or fish.
Serve as a light lunch on a hot day.
Balances the spice and sweetness.
Refreshing and doesn't overpower the salad.
Discover the story behind this recipe
Common in Southeast Asian cuisine, often served as a refreshing salad during hot weather.
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