Name: Spicy herbal Malaysian salad
Total time: 30 min
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 1 cucumber; 200g fresh pineapple, cut into 1cm chunks; 150g red onions, finely sliced; 80g mint leaves, roughly chopped; 40g laksa leaves, roughly chopped; 3 red chillies, finely chopped; 3 makrut lime leaves, stems removed and leaves finely chopped; 20g shrimp paste, dry-toasted in a pan; 40ml lime juice, (about 2 limes); 2 tbsp soft light brown sugar; ½ tsp tamarind paste

A white plate piled high with cucumber and red onion salad, with a meat cleaver in the background

1 cucumber
200g fresh pineapple
cut into 1cm chunks
150g red onions
finely sliced
80g mint leaves
roughly chopped
40g laksa leaves
roughly chopped

DRESSING

3 red chillies
finely chopped
3 makrut lime leaves
stems removed and leaves finely chopped
20g shrimp paste
dry-toasted in a pan
40ml lime juice
(about 2 limes)
2 tbsp soft light brown sugar
½ tsp tamarind paste

Method

step 1
Cut the cucumbers in half straight through the middle, and then in half again lengthways. Use a teaspoon to deseed them, then cut into 1cm chunks.
step 2
Mix together the cucumber, pineapple, red onions and herbs.
step 3
Combine the dressing ingredients. Pour the dressing over the prepared salad at least 15 minutes (but no longer than 30 minutes) before serving. Stir to combine. Season with a touch more salt to taste, if you like.