Tamarind is a natural match with tropical fruits, and this salad is hot, sour and tangy. It is a take on an Indonesian salad, and is perfect in Summer when we have the sweetest of pineapples available. The cucumber is seeded before being diced.
What a delicious dish this is, the tamarind and vinegar adding the sour notes and the chilli the hot notes – these play beautifully with the sweetness of the pineapple and the coolness of the cucumber.
Pineapple and Cucumber Salad with Tamarind Chilli Dressing
1 tspn Chinese Black Bean – Chilli Sauce
1 tspn tamarind concentrate
2 Tblspn rice vinegar
0.25 tspn dark miso paste
1 tspn of a S.E. Asian chilli paste or Chilli Jam (amount depends on the heat of the chilli paste)
1 Tblspn sugar, or to taste
1 long cucumber, peeled, seeded and cubed in 1cm pieces
1 kg pineapple, peeled, cored and cut into 2cm pieces
4 spring onions (scallions), sliced on the diagonal
1 – 2 fresh red chillies, to garnish
Combine the tamarind, black bean sauce, miso paste, vinegar and chilli paste and mix well. Whisk in the sugar. Taste the dressing and adjust the tamarind, miso, vinegar and chilli, as required.
Combine the cucumber, pineapple and spring onions, and pour the dressing over them. Toss gently to combine. Serve garnished with red chilli slices, if desired.
recipe notes and additions
I like to add half a preserved umaboshi plum to the dressing.