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Thai Cucumber & Pineapple Salad
Earthly Superfood
A quick salad with no oil dressing. A flavorful salad with juicy pineapple and a hint of hot peppers.
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Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course
Appetizer, lunch/dinner, Salad
Cuisine
Thai
Servings
2
people
Ingredients
2
cups
pineapple
peeled, cored, and cut into bite-sized pieces
1
cup
cucumber
peeled and chopped
1
cup
mixed color peppers
chopped
1
cup
tofu
handful
raisins
soaked and drained
2
spring onions
chopped
For dressing
1/4
cup
pineapple juice
2
birds eye chili
crushed
1
pod
garlic
chopped
1
tsp
soy sauce
1
tbsp
sugar
salt
to taste
For wonton bowls
Wonton sheets
Instructions
For wonton cups
On a greased muffin pan, place the wonton sheets and pressing it gently. Grease oil on top so that it does not dry.
Bake for 350 deg F for 10-12 minutes in the pre-heated oven.
For dressing
Mix pineapple juice, crushed garlic & chili, soy sauce, sugar, and salt to taste. Keep aside
For salad
Press the tofu using a tofu press or kitchen towel to remove excess moisture.
On a heated pan, place the tofu and fry all sides on a medium heat
In a bowl, combine pineapple, cucumber, color peppers, fried tofu, green onions, soaked and drained raisins.
Toss the salad in the dressing to coat.
Serve on wonton cups or on a salad plate.
Notes
Mint & Cilantro can be used for dressing.
Lemon juice can be used.
Keyword
Easy, healthy, pineapple & cucumber salad, pineapple salad, salad, thai, thai salad