1 seedless cucumber
1/2 fresh pineapple
1 red onion
1 bunch watercress
DRESSING
1/4 cup lemon juice
2 tbsp soy sauce
1 tbsp granulated sugar
1/4 tsp chinese chili sauce, or
1 ; dried chili flakes
2 tbsp fresh mint, chopped
A Recipe for
Pineapple & Cucumber Salad - Midsummer Thai
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
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We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
This Recipe for Pineapple & Cucumber Salad - Midsummer Thai is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Pineapple & Cucumber Salad - Midsummer Thai from the recipe cookbook of Recipes-to-go (Asian)
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Cut cucumber lengthwise in quarters. Slice each quarter into 1/4-inch
slices.
Peel pineapple and cut into quarters. Remove core. Cut each quarter
in half and slice into 1/2-inch slices.
Cut red onion in half and thinly slice each half.
Remove thick stalks from watercress and reserve leaves.
Combine cucumber, pineapple, onion and watercress leaves in a bowl. in
another bowl, combine lemon juice, soy sauce, sugar and chili sauce.
Pour over salad and toss together.
Serve on a platter.
Serves: 4
Pineapple & Cucumber Salad - Midsummer Thai Recipe brought to you by Recipes To-Go