Cucumber Pineapple Salad Recipe

Name: Cucumber Pineapple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sugar; 2/3 cup rice wine vinegar; 2 tablespoons water; 1/4 teaspoon salt; 1 cup peeled cored diced fresh pineapple, in 1/3 inch pieces; 1 cucumber, peeled,sliced thin; 1 carrot, peeled,julienned; 1/3 cup thinly-sliced red onion; 4 cups torn salad greens; 1 tablespoon toasted sesame seeds

Servings: persons

1/4 cup sugar
2/3 cup rice wine vinegar
2 tablespoons water
1/4 teaspoon salt
1 cup peeled cored diced fresh pineapple, in 1/3 inch pieces
1 cucumber, peeled,sliced thin
1 carrot, peeled,julienned
1/3 cup thinly-sliced red onion
4 cups torn salad greens
1 tablespoon toasted sesame seeds

1
Bring sugar, rice wine vinegar and water to a boil in a heavy saucepan.
2
Stir constantly until reduced to about 1/2 cup, about 5 minutes.
3
Transfer to a large bowl and place into refrigerator.
4
When chilled, add pineapple pieces.
5
Cover and return to refrigerator for one hour.
6
Add cucumber, carrot and red onion to the pineapple mixture.
7
Mix well.
8
Place salad greens onto plates.
9
Top with pineapple mixture.
10
Sprinkle with toasted sesame seeds, serve.

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup sugar, 2/3 cup rice wine vinegar, 2 tablespoons water, 1/4 teaspoon salt, and more.

Yes, Cucumber Pineapple Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cucumber Pineapple Salad

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