Ingredients
3/4 cup sugar
2/3 cup white vinegar
2 tbsp. water
1 tsp. salt
1 cup peeled, cored fresh pineapple cut into 1/3 inch pieces
1 cucumber, peeled, sliced thinly
1 carrot, peeled and julienned
1/3 cup red onion, thinly sliced
4 cups torn salad greens
2 tbsp. toasted sesame seeds
Bring sugar, rice wine vinegar and water to a boil in a large saucepan. Stir constantly until mixture is reduced to about 1/2 cup, about 5 minutes. Transfer to a large bowl and place into refrigerator. Add pineapple pieces after mixture is chilled. Cover and return to refrigerator for one hour.
Combine cucumber, carrot and red onion with pineapple mixture. Top plates of individual salad greens with pineapple mixture. Sprinkle with toasted sesame seeds.
This recipe is complements of:
Dr. Barbara Cohen, University of Hawaii, Honolulu
www.lpl.arizona.edu/~bcohen/cucumbers/recipes/
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