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🍽️ Spicy Cucumber Salad with Pineapple and Mango

291 kcal · 30 min · 4 servings

Spicy Cucumber Salad with Pineapple and Mango Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the cucumber thoroughly. You can peel it or leave the skin on. Cut the cucumber in half lengthwise. Remove the core. Slice the cucumber halves into thin rounds.
  2. 2. Peel the pineapple completely. Cut the pineapple into quarters lengthwise. Cut out the hard core from the center of each quarter. Dice the fruit flesh into small cubes.
  3. 3. Peel the mango. Carefully cut the fruit flesh away from the pit. Dice the mango flesh into small cubes as well.
  4. 4. Place the cucumber slices, pineapple cubes, and mango cubes into a large bowl. Gently toss the fruit and vegetables together.
  5. 5. Peel the shallots and the garlic. Mince both ingredients very finely.
  6. 6. Wash the chili peppers. You can remove the seeds if you prefer it less spicy. Mince the chili peppers finely.
  7. 7. Heat oil in a frying pan. Add the chopped shallots and garlic. Fry them for two to three minutes until they are soft and translucent.
  8. 8. Add the crab meat, the chopped chili, and the sugar to the pan. Continue frying until the sugar has completely melted.
  9. 9. Stir two tablespoons of fish sauce into the mixture. Remove the pan from the heat. Let the sauce cool down.
  10. 10. Add lemon juice to the cooled sauce. Season the sauce with salt and more fish sauce if needed.
  11. 11. Pour the sauce over the fruit and vegetable mix. Toss everything well so that everything is evenly coated.
  12. 12. Portion the salad into small bowls. Garnish each plate with fresh coriander leaves. Serve the salad immediately.

Nutrition per serving