Thai Inspired Pineapple Salad

Thai Pineapple Salad

Ingredients

Salad

• 1 can pineapple chunks, drained
• 200g Persian cucumber, thinly sliced
• 200g red cabbage, shredded
• 100g carrots, shredded
• 1 red bell pepper, thinly sliced
• 5 scallions, sliced
• 20g fresh parsley, chopped
• 15g fresh mint, chopped
• 5g fresh basil, chopped
• 1 jalapeño, thinly sliced
• 50g peanuts, roughly chopped

Dressing

• 45g fresh lime juice
• 20g fish sauce
• 15g rice vinegar
• 25g honey
• 10g sesame oil
• 10g fresh ginger, finely grated
• 1 clove garlic, finely grated

Instructions

1. Prepare the vegetables

Drain the pineapple thoroughly and set aside.

Thinly slice the Persian cucumbers, red bell pepper, scallions, and jalapeño. Shred the cabbage and carrots. Chop the parsley, mint, and basil.

Add everything to a large mixing bowl along with the pineapple.

2. Make the dressing

In a small bowl or jar, whisk together the lime juice, fish sauce, rice vinegar, honey, sesame oil, grated ginger, and garlic until the honey is completely incorporated.

3. Toss the salad

Pour the dressing over the vegetables and pineapple. Toss thoroughly so everything is evenly coated.

Add the chopped peanuts and toss again, reserving a small amount for topping if desired.

4. Rest and serve

For the best flavor, let the salad sit for 15–30 minutes before serving. This gives the vegetables time to absorb the dressing while still maintaining their crunch.

Top with the remaining peanuts and a little extra mint or scallion before serving.

Nutrition

Per 1/6 of the recipe:

Calories: 230

Protein: 6g

Carbohydrates: 32g

Fat: 10g

Fiber: 5g