Spicy Pineapple Cucumber Salad
This Spicy Pineapple Cucumber Salad is the perfect mix of salty, sweet, and spicy, making it an addictive summer treat.Step-by-step photos can be seen below the recipe card.
Servings: 4 1.25 cups each
Ingredients
- 1 cucumber 3 cups chopped, $0.58
- 1/2 lb. frozen pineapple chunks 2 cups, $1.24*
- 1/2 cup cilantro chopped, $0.20
- 1.5 tsp gochujang $0.06
- 3 Tbsp rice vinegar $0.37
- 1 Tbsp sugar $0.02
Instructions
- Thaw the pineapple chunks and chop the cucumber into pieces roughly the same size as the pineapple chunks. Roughly chop the cilantro.
- Prepare the dressing by whisking together the gochujang, rice vinegar, and sugar until dissolved.
- Combine the cucumber, pineapple, cilantro, and dressing in a bowl. Serve immediately, or refrigerate until ready to eat. Stir the salad just before eating to redistribute the dressing.
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Notes
*I used frozen pineapple this time around because I had it on hand, but fresh would work just as well. Canned pineapple (in juice, NOT syrup) might work in a pinch, but it tends to be a lot sweeter and not quite as bright in flavor as fresh or frozen, so it's definitely not my first choice for this recipe.
Nutrition
Serving: 1cup | Calories: 75kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Sodium: 104mg | Fiber: 2g