Thai Pineapple & Cucumber salad in Wonton cups is a fancy way to serve, where the salad looks appealing with juicy Pineapple & crunchy Cucumber. Healthy and simple salad done in few minutes. This salad is a great option to serve as a light meal, snack.
The sweet & sour taste of pineapple, crunchy cucumbers, colorful peppers with hot birds eye’s chili and pineapple juice makes a satisfying and comfort meal. Moreover, the main advantage of this salad is oil-free.
For added protein, I have tofu in it. Check my other Thai salad and Russian salad with Greek yogurt.
Benefits of the ingredients: (source)
Pineapple: Hign in fiber and a rich source of Immune-Boosting Vitamin C
Cucumber: Low in calories and high in nutrients. It contains antioxidants.
How to prepare salad?
Chop the pineapple and cucumber. Blend a few pieces of pineapple to get the fresh juice of pineapple and filter it. Chop the vegetables and keep them separately, prepare the dressing, and keep them aside. While serving toss them and serve.
Add lemon juice, if your pineapple is sweet and not sour enough.
Variations:
Vegetables: Avoid color peppers, if you don’t want to.
Nuts: Add roasted peanuts or cashew nuts for a crunchier taste.
Herbs: Add chopped mints, cilantro, or Thai basil for added flavor.
Tofu: It can be baked if you do not want to keep an eye on it.
Wonton Wrappers: It can be deep-fried for crunchier. ( I agree skipping oil in dressing and deep-frying the wrappers is just a contrast statement)
Can I prepare in advance?
Yes, Since there is more chopping work. You can chop the vegetables and store them separately in the refrigerator. Likewise, prepare the dressing and store it.
Do we need Wonton cups?
Wonton cups hold only a few tablespoons of salad. It looks fancy and crunchier taste in between biting the wonton wrappers. It looks cute on holding the salad.
For other tofu recipes:
Chili tofu
Buddha bowl with tofu in almond dressing
Tofu scramble with turmeric
Thai Cucumber & Pineapple Salad
Ingredients
- 2 cups pineapple peeled, cored, and cut into bite-sized pieces
- 1 cup cucumber peeled and chopped
- 1 cup mixed color peppers chopped
- 1 cup tofu
- handful raisins soaked and drained
- 2 spring onions chopped
For dressing
- 1/4 cup pineapple juice
- 2 birds eye chili crushed
- 1 pod garlic chopped
- 1 tsp soy sauce
- 1 tbsp sugar
- salt to taste
For wonton bowls
- Wonton sheets
Instructions
For wonton cups
- On a greased muffin pan, place the wonton sheets and pressing it gently. Grease oil on top so that it does not dry.
- Bake for 350 deg F for 10-12 minutes in the pre-heated oven.
For dressing
- Mix pineapple juice, crushed garlic & chili, soy sauce, sugar, and salt to taste. Keep aside
For salad
- Press the tofu using a tofu press or kitchen towel to remove excess moisture.
- On a heated pan, place the tofu and fry all sides on a medium heat
- In a bowl, combine pineapple, cucumber, color peppers, fried tofu, green onions, soaked and drained raisins.
- Toss the salad in the dressing to coat.
- Serve on wonton cups or on a salad plate.
Notes
- Mint & Cilantro can be used for dressing.
- Lemon juice can be used.