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Cucumber and Pineapple Salad
Cucumber and Pineapple Salad Eileen Goltz | Pareve
1 hour, 20 minutes 20 minutes
1 hour
6 to 8 servings

  • ¾ cup sugar
  • ⅔ cup white vinegar
  • 2 Tablespoon water
  • 1 teaspoon salt
  • 1 cup peeled, cored fresh pineapple cut into ⅓ inch pieces
  • 1 cucumber, peeled, sliced thinly
  • 1 carrot, peeled and julienned
  • ⅓ cup red onion, thinly sliced
  • 4 cups torn salad greens
  • 2 Tablespoon toasted sesame seeds
  • Salad greens

  1. In a large sauce pan combine the sugar, rice wine vinegar and water. Bring the mixture to a boil, stirring constantly until mixture is reduced to about 1/2 cup, about 5 minutes.
  2. Transfer the mixture to a large bowl and place into refrigerator.
  3. Add the pineapple pieces after mixture is chilled. Cover and return to refrigerator for one hour.
  4. After the pineapple has marinated for an hour add the cucumber, carrot and red onion. Mix to combine.
  5. To serve, top individual salad plates with salad greens and then spoon the salad on top.
  6. Sprinkle the salad with the toasted sesame seeds and serve.