Randy's Cucumber Salad
with Pineapple & Jalapeño

"I’ve suffered a great many catastrophes in my life.
Most of them never happened."






Recipe courtesy of
Randy Perez
  • 1 cup 1/3-inch pieces peeled cored fresh pineapple
  • 1 English hothouse cucumber, cut into 1/3-inch pieces
  • 1 carrot, peeled, cut into matchstick-size strips
  • 1/3 cup thinly sliced red onion
  • 1 tbsp. minced seeded jalapeño chili
  • 1 head green leaf lettuce, leaves separated
  • 1 tbsp. sesame seeds, toasted
Dressing:
  • 3/4 cup sugar
  • 2/3 cup white vinegar
  • 2 tbsp. water
  • 1/2 tsp. salt


Bring the 4 dressing ingredients to boil in heavy small saucepan, stirring until sugar dissolves. Simmer until reduced to 2/3 cup, about 4 minutes. Transfer syrup to large bowl and refrigerate until cold.

Add pineapple to syrup. Cover and refrigerate 1 hour. Add cucumber and next 3 ingredients to pineapple mixture; stir to coat. Line plates with lettuce leaves. Spoon salad atop lettuce; sprinkle with sesame seeds and serve.

Serve this salad as a fiery first course for an Asian-style entree such as a stir-fry, or use it as a side dish for grilled chicken or fish.

Makes 6 to 8 servings.



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