The dressing on this refreshing salad is oil-free and is made up simply of the right ratio of vinegar, sugar and salt. It’s a salad that is best served alongside a spicy Asian rice meal with a dry (i.e. not heavy on the sauce) curry like beef rendang and a more ‘sauce laced’ vegetable. Just like the one in the image below. I had served the Indonesian inspired meal at a recent dinner party and it went down very well.
I had been enjoying this Asian Pineapple Salad for many years at my favourite Indonesian restaurant. Unfortunately, the restaurant shut it doors not for want of customers, but because the chefs and owners were getting along in age and went into retirement. I had eaten the food for so long and so often, it wasn’t too difficult to replicate this Pineapple Salad as it is simple to prepare. In my next post, I would be sharing another recipe from my dinner plate above. I just haven’t decided which.
A note of caution when eating this Pineapple Salad. As wonderful to eat as this salad is, it has a high acidic content from the vinegar and pineapple. It must be eaten with a rice (or carbohydrate) based meal (usually with curries and spicy food as it balances out the meal). If the salad is eaten on an empty stomach or on it’s own, it can increase stomach acidity and cause major stomach upset. I should know, I ate a generous amount of it and landed up at the doctor’s clinic.
|Serves:||~6 as part of a rice meal|
|Can recipe be doubled?||Yes|
|Make ahead?||Keeps 1-2 days, refrigerated.|
1 fresh pineapple*
1. If you need help cutting a pineapple, please refer to an earlier post, PineappleAde – a recipe that uses the trimmings of pineapple to make an easy and refreshing pineapple drink. There are helpful images that go with my instructions.
2. Slice the pineapple and cucumber into bite size pieces. Please refer to the featured image above. Carrots should be sliced into matchsticks or grated through the large-hole side of a box-grater. Onions should be thinly sliced. Chillies should be cut into 1″ (2.5cm) slices.
3. In a large mixing bowl, mix dressing ingredients to dissolve sugar and salt completely.
4. Add all of the salad ingredients that you prepared in Step 2. Then, tear off and discard the stems from the kaffir lime leaves and throw only the blades of leaves (still in large pieces) into the salad. We don’t eat that. It is just to perfume the salad with a fresh citrus scent and taste.
5. If not serving straight away, store in a glass or ceramic container, cover and refrigerate. Keeps for one to two days.
Serve with a rice (or carbohydrate based) meal
This salad has a high acidic content from the vinegar and the pineapple. It must be eaten with a rice based meal usually with curries and spicy food as it balances out the entire meal. It should not be eaten on an empty stomach or on it’s own, it can increase stomach acidity and cause major stomach upset. I should know, I ate a a few plates of it and landed up at the doctor’s clinic. Otherwise, it is perfect to tame fiery curries and sambals.
Save the trimmings from the pineapple to make PineappleAde
Why waste anything when you can use it? Click link. It is a super easy recipe.
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