Sweet and tangy pineapple salad from The Malaysian Kitchen: 150 Recipes for Simple Home Cooking (page 109) by Christina Arokiasamy

  • basil
  • tomatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute Sambal ulek (p. 44) for Pineapple sambal tumis.

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Notes about this recipe

  • Eat Your Books

    Can substitute Sambal ulek (p. 44) for Pineapple sambal tumis.

  • jenburkholder on October 01, 2020

    As the other reviews say, this is good!

  • clcorbi on June 19, 2017

    Yum! Echoing L.Nightshade that this is easy and tasty. We did a pretty fine dice and I agree that this would make a really nice relish/condiment type of thing. Since I used storebought sambal oelek, which I know is hotter than the author's recipe, I reduced the amount to 3T rather than 5T. The salad was still quite spicy, perfect for our taste. I subbed cilantro for the basil just because I had a bunch to use up, and it tasted nice, but I'm sure it would have only been better with the basil.

  • L.Nightshade on June 15, 2017

    SWEET AND TANGY PINEAPPLE SALAD, page 109. This. Is. Perfect. And easy to boot! Diced fresh pineapple, diced cucumber, and chopped basil are tossed with a dressing of lime juice, fish sauce, Thai bird chiles, sugar (stevia here), and salt. Sambal oelek (or Pineapple Sambal Tumis, if you are only slightly more ambitious than I) . Top with peanuts (I didn’t grind mine), and garnish with basil leaves. I made this a little too hot for Mr. NS, but he still couldn’t resist gobbling it up. It’s almost more like a relish than a salad, and would be a great accompaniment to many main dishes, if diced a bit more finely than I diced. Either way, I can just eat it with a spoon. A big spoon.

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