Polar Plungers Salad
photo by Chef Glaucia
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
- 2 medium cucumbers, deseeded
- 4 medium jalapenos, deseeded
- 1⁄4 cup rice vinegar, flavored
- 1⁄2 cup lime juice
- 20 ounces pineapple, chunks
- 4 teaspoons sugar
- 1 teaspoon red pepper flakes
directions
- Partially peel the cucumbers lengthwise to have "pretty presentation", slice in half and scoop seeds out. Slice diagonally about 1/4 thickness.
- Cut tops off and slice Jalapenos in half lengthwise, scoop seeds and veins out and slice into very thin strips 1/8' long.
- Add everything into a glass bowl with a non-leaking lid, refrigerate overnight. Turn upside down or thoroughly stir the contents to marinate everything equally and uniformily.
- Sprinkle red pepper flakes or dried Cilantro garnish and serve cool/cold.
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Reviews
-
This is a very good salad ! I left out the jalapenos ( only because I didn't have any ) maybe that really changes the flavor. The pineapple and cucumber taste pretty good together, I would have never guessed this. I would recommend giving this salad a try. Thanks for the recipe ! Made for Australian/New Zealand Cooking Swap.
RECIPE SUBMITTED BY
MadCity Dale
Madison, Wisconsin
Having spent the last 40 years selling recreational equipment in Southern Wisconsin, I have closed my business and finally have time to cook. I never sold anything that anyone ever "had to have". SO NOW I'M LEARNING HOW TO PREPARE THINGS, FOLKS HAVE-TO-HAVE! Been great fun and love to expermint. My wife says I cook weirdsville. But, someone likes my cooking, and that's what is important to me!