Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Seedless cucumber |
½ \N | Fresh pineapple |
1 \N | Red onion |
1 bunch | Watercress |
¼ cup | Lemon juice |
2 tablespoons | Soy sauce |
1 tablespoon | Granulated sugar |
¼ teaspoon | Chinese chili sauce; or |
\N \N | ; dried chili flakes |
2 tablespoons | Fresh mint; chopped |
DRESSING
Cut cucumber lengthwise in quarters. Slice each quarter into ¼-inch slices.
Peel pineapple and cut into quarters. Remove core. Cut each quarter in half and slice into ½-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.