2 medium cucumbers 2 canned pineapple rings (squeezed) 1 tsp mint leaves 2 tsp chopped cilantro 1 tsp sugar (adjust to taste) – (palm sugar is a good substitute) 1/4 tsp salt 1/2 tsp soy sauce (adjust to taste) 1/2 tsp sesame oil 1 pinch red chilli flakes (you can use bird’s eye chilli as a substitute) 2 tsp white vinegar or 1 tsp lemon juice (I suppose rice vinegar would be better but I did not have it in my pantry)
Whisk together the sugar, soy sauce, sesame oil and vinegar. Keep aside. Peel the cucumbers (I peeled them alternately leaving one strip of green and then peeling the next) or keep their skin on and cut vertically in two halves. Scrap out the seeds using a spoon and cut them horizontally in slices (I didn’t keep the slices thin coz I wanted the salad chunky and crunchy)
Add salt to the chopped cucumber and keep them aside for 45 minutes to 1 hour. Squeeze out the water from the cucumbers.
Chop the pineapple in chunks of desirable size and add to the cucumbers Throw in the mint leaves, cilantro, chilli flakes and pour the dressing. Toss the salad and serve immediately. This salad tasted great with spicy grilled prawns.