Description
This Spicy Pineapple Cucumber Salad is a refreshing and tangy side dish that’s perfect for summer picnics or as a light meal on its own. The combination of sweet pineapple, crisp cucumber, and spicy gochujang dressing creates a burst of flavors in every bite.
Ingredients
Units
Scale
Cucumber:
- 1 cucumber, 3 cups chopped
Pineapple:
- 1/2 lb. frozen pineapple chunks, 2 cups
Cilantro:
- 1/2 cup cilantro, chopped
Dressing:
- 1.5 tsp gochujang
- 3 Tbsp rice vinegar
- 1 Tbsp sugar
Instructions
- Thaw the pineapple chunks and chop the cucumber: Cut the cucumber into pieces roughly the same size as the pineapple.
- Prepare the dressing: Whisk together gochujang, rice vinegar, and sugar until dissolved.
- Combine ingredients: In a bowl, mix cucumber, pineapple, cilantro, and dressing. 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 pineapple (in juice) can be used. Fresh is recommended for the best flavor.
Nutrition
- Serving Size: 1.25 cups
- Calories: 89
- Sugar: 11g
- Sodium: 6mg
- Fat: 0.4g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
