Jetalah Salad
15m prep 0s cook 15m ready
A refreshing Malay salad with pineapple, cucumber, and red onion in a tangy vinegar dressing. Ready in 15 minutes.
Ingredients
- 0.5 red onion finely sliced
- 88.7 ml rice wine or cider vinegar
- 9.86 ml sugar
- 0.5 pineapple peeled
- 0.5 cucumber halved lengthways
- 1 large tomato deseeded and roughly chopped
- 1 red chilli deseeded and finely sliced
- 14.8 ml freshly ground black pepper
- sea salt
Nutrition (per serving, estimated)
Estimated based off 5 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 24.9 mg
- Iron: 0.55 mg
- Magnesium: 14.6 mg
- Phosphorus: 19.8 mg
- Potassium: 182 mg
- Zinc: 0.15 mg
Let's Cook
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Step 1.
Place the finely sliced red onion, rice wine or cider vinegar, and sugar in a large mixing bowl. Season with a pinch of salt, mix well, and set aside for 5–10 minutes to mellow the onion's sharpness.
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Step 2.
While the onion mixture sits, cut the peeled pineapple into quarters. Remove and discard the hard central core from each quarter, then slice each piece into thin slices. Next, run a teaspoon down the middle of each cucumber half to remove the seeds, then slice the cucumber into thin half-moon pieces.
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Step 3.
Add the pineapple slices, cucumber half-moons, roughly chopped deseeded tomato, finely sliced red chilli, and freshly ground black pepper to the bowl with the onion mixture. Toss everything together until well combined and serve immediately.
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