We often ate this salad in Malaysia, an innocent-enough combination of raw carrot, onion, chile, and cucumber. The surprising addition of pineapple helped to create a light, oil-free dressing with a touch of sweetness and just enough tropical flair to win a spot at the top of the favorites list for many in our tour group.
Don’t let the simplicity fool you into thinking this is worth passing over. Sometimes simple is best.
Vegan Kerabu Nenas, Pineapple Salad
1 can (20 oz/567g) pineapple chunks in juice
2 carrots, thinly sliced
2 cucumbers, thinly sliced or julienned
1 sweet onion, thinly sliced
1 jalapeno, chopped (remove the seeds from half or all if you want a milder salad)
2 tsp lemon juice
2 TBS sugar
1/4 tsp salt
2 TBS reserved pineapple juice
Drain pineapple, reserving 2 TBS juice.
Mix all ingredients together.
Let stand for at least one hour, for flavors to develop.