Description
A refreshing Thai salad featuring pineapple and cashews, combining sweet, savory, and crunchy textures.
Ingredients
Scale
- 1 fresh pineapple, diced
- 1 red bell pepper, sliced
- 1/2 red onion, thinly sliced
- 1 cucumber, diced
- 1/2 cup roasted cashews
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 tablespoon honey
- 1/2 teaspoon chili flakes
Instructions
- Gather all fresh ingredients and wash the pineapple thoroughly.
- Slice the pineapple in half, remove the core, and dice it into bite-sized pieces.
- Cut the red bell pepper into thin slices, removing seeds and stem.
- Slice the red onion thinly.
- Dice the cucumber into small cubes.
- In a small bowl, combine lime juice, fish sauce (or soy sauce), honey, and chili flakes to make the dressing.
- Whisk the dressing ingredients until well blended and adjust to taste.
- Toss all the prepared ingredients together in a large bowl with the dressing.
- Garnish with fresh cilantro and serve immediately.
Notes
- Customize with optional ingredients like jalapeños, mango, or shredded carrots.
- For a heartier meal, add grilled chicken or tofu.
- Best served fresh, but can be refrigerated for a short time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
