Recipe for Cucumber and Pineapple Salad 
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Yield:
4
Ingredients:
Amount Ingredient
2 x Shallots peeled, sliced fine
(or 1 small onion peeled, and sliced fine)
1 x Cucumber peeled, and cut
into 2-inch-long sticks - see * Note
1/4 cup Peeled, trimmed pineapple
in 2-inch-long sticks
15 x Fresh mint leaves - (to 20) torn up
6 x Round, thin slices of fresh, hot
red (or green) chiles - (up to 20)
2 tbl Fresh lime juice (or lemon juice)
1/2 tsp Salt
Instructions:
Instructions: * Note: Use a firm, non-seedy cucumber such as the pickling or long English variety.

Combine the shallots, cucumber, pineapple, mint, and chiles in a bowl. Just before eating, add all the remaining ingredients and toss the salad well.

This recipe yields 4 to 6 servings.

Comments: You can make the salad with vinegar instead of lime juice. Many variations are possible. This may be served with any Indo-Malay meal. It would also add a perky accent to a roasted leg of lamb or to grilled chicken.

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