Description
This Spicy Pineapple Cucumber Salad is a refreshing and flavorful dish that combines the sweetness of pineapple with the crunch of cucumber, all tossed in a spicy gochujang dressing. It’s a perfect side dish for any summer meal.
Ingredients
Units
Scale
Cucumber:
- 1 cucumber, chopped (3 cups)
Pineapple:
- 1/2 lb. frozen pineapple chunks (2 cups)
Cilantro:
- 1/2 cup chopped
Dressing:
- 1.5 tsp gochujang
- 3 Tbsp rice vinegar
- 1 Tbsp sugar
Instructions
- Thaw and Chop: Thaw the pineapple and chop the cucumber and cilantro.
- Make Dressing: Whisk together gochujang, rice vinegar, and sugar.
- Combine: Mix cucumber, pineapple, cilantro, and dressing in a bowl.
- Serve: Serve immediately or refrigerate until ready to eat. Stir before serving.
Notes
- *I used frozen pineapple this time around because I had it on hand, but fresh or canned (in juice) can be used.
Nutrition
- Serving Size: 1.25 cups
- Calories: 110
- Sugar: 13g
- Sodium: 50mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
