Pineapple Cucumber Salad with Torch Ginger

A no-cook salad is one of the easiest dishes to put together. It’s a simple recipe, all you need to do is slice the ingredients. Better still, these ingredients are easily found at Asian grocers. In Malaysia, they’re everyday staples you can pick up at markets or even supermarkets.

Budget-friendly too, and if you have extra pineapple or cucumber after making this Malaysian salad, they make a  healthy snack (NASI ULAM/HERBED RICE). Even the peanuts? Buy them roasted, no need to roast at home.

Not every ingredient here needs slicing, making it even more convenient. For Malaysians, this Asian salad is an accompaniment or side dish to a rice meal. But it can also be paired with a Western main or eaten on its own as a light, healthy dish.

 

This pineapple cucumber salad with torch ginger/bunga kantan (GROWING & CARING FOR TORCH GINGER) has all the much-loved Malaysian flavours. Sweet, spicy, tangy, and aromatic, while roasted peanuts add a satisfying crunch.

Ingredients

1/4 cucumber- seeds removed and thinly sliced

1 small pineapple - thinly sliced

1 bunga kantan (Ginger Bud) - thinly sliced

4 shallots - thinly sliced

2 green chillie - thinly sliced

2 tbsp roasted peanut - lightly crushed

3 sprigs mint leaves - shredded

A squeeze of lime juice

Salt to taste

 

Method

In a large bowl, combine all the ingredients.

Toss or mix together.