Equipment
Ingredients
Salad Base
- 300 g fresh pineapple, peeled, cored, and cut into 1.5cm cubes
- 200 g english cucumber, halved, seeds scooped out, and sliced into half-moons
- 150 g snow peas, strings removed
- 5 g fresh red chili, thinly sliced, seeds removed for milder heat
- 10 g fresh mint leaves, roughly torn
Sweet Tart Dressing
- 30 ml fresh lemon juice, strained of seeds
- 15 ml rice wine vinegar
- 15 g granulated sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 79 kcal
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 0 g
- Fiber
- 3 g
- Sugar
- 14 g
- Sodium
- 6 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 254 mg
- Calcium
- 40 mg
- Iron
- 1.5 mg
- Magnesium
- 27 mg
- Phosphorus
- 41 mg
- Zinc
- 0.3 mg
- Vitamin A
- 31 mcg
- Vitamin C
- 65 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 18 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.7 mg
- Folate
- 37 mcg
- Water
- 156 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare an ice bath by filling a small mixing bowl with cold water and ice cubes. Bring a medium pot of water to a rolling boil at 100°C/212°F.
Drop the stringed snow peas into the boiling water and blanch for exactly 30 seconds to remove raw starchiness while maintaining crunch. Immediately remove them using a slotted spoon and plunge into the ice bath to stop the cooking process.
Remove the snow peas from the ice bath and pat them completely dry with a clean towel. Halve the blanched peas on a diagonal.
In a large mixing bowl, combine the fresh lemon juice, rice wine vinegar, and granulated sugar. Whisk vigorously until the sugar crystals are completely dissolved.
Add the cubed pineapple, sliced cucumber, halved snow peas, and sliced red chili to the bowl with the dressing. Toss thoroughly to ensure all ingredients are coated.
Cover the bowl and refrigerate the salad for 15 minutes. This brief resting period allows the sugar and acids to slightly macerate the fruit and vegetables, enhancing their flavors.
Garnish with freshly torn mint leaves right before bringing the dish to the table.
Chef's Notes
- Scooping the seeds out of the cucumber is a critical step for longevity; the seed pulp holds the majority of the vegetable's water content and will quickly dilute your dressing if left in.
- Blanching the snow peas is technically optional, but the 30-second hot water bath sets their chlorophyll, resulting in a significantly more appealing emerald color.
- The heat of fresh chilies resides primarily in the pith (white ribs) rather than the seeds. If you prefer a milder salad, scrape out the inner ribs before slicing.
- For a deeper flavor profile without adding sodium, a few drops of toasted sesame oil can be whisked into the dressing to provide a nutty undercurrent.
Storage
Refrigerator: 2 days — Store in an airtight container. The cucumber will release water over time; drain excess liquid before serving leftovers.
Troubleshooting
Salad is overly watery
Cause: The cucumber seeds were left intact, or the salad sat in the dressing for too long before serving
Fix: Use a slotted spoon to transfer the solid ingredients to a new serving dish, leaving the excess liquid behind
Prevention: Always scrape out the watery seed channel of the cucumber with a spoon before slicing, and serve within an hour of assembly
Dressing is too tart
Cause: The pineapple was underripe and highly acidic, throwing off the sweet-tart balance
Fix: Stir in an additional 5g of sugar or a drizzle of agave syrup until the flavor balances out
Prevention: Taste your pineapple before mixing the dressing and adjust the sugar quantity accordingly
Cultural Context
Sweet and sour fruit salads with a kick of chili are highly popular in Southeast Asian street food, particularly in Thailand and Malaysia, where dishes like Rojak combine seemingly disparate crunchy, sweet, and spicy elements. This salad draws on those flavor principles, utilizing simple acids and sugar to create a dressing that amplifies the natural refreshment of high-water-content ingredients.
