Thai Pineapple and Peanut Salad
1 person made this
I made this recipe based on a dish I once ate in Thailand. It is deliciously sweet, salty and sour. Make this salad as hot or mild as you like by adjusting the amount of chillies you use.
1 pineapple, cut into 2cm cubes
200g cherry tomatoes, halved
1 eschalot, chopped finely
4 tablespoons roasted peanuts, lightly crushed
1 bunch mint, finely chopped
4 Thai chillies, chopped finely
juice of 1 lime
1 tablespoon soy sauce
1 piece palm sugar, crushed
- In a large bowl, combine the pineapple, cherry tomatoes, eschalot, peanuts, mint and chillies.
- In a small bowl, combine lime juice, soy sauce and palm sugar. Mix well and stir through the salad.
- Serve the salad with jasmine rice.
This recipe is vegetarian but if you want to make the salad more authentic to Thai cuisine, you can add 1 tablespoon fish sauce to the dressing.
This is such a fresh, satisfying summer meal. I love to make this very, very hot with Thai chillies. Top of the meal by serving it with some drinking coconuts.
- 21 Jun 2012
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