How about a raw salad? It's convenient and saves time (EASY VEGETARIAN SALAD RECIPES) - just prepare the ingredients, then toss and stir. However, remember that raw salads should be eaten immediately. Otherwise, they lose their crunchiness and freshness, and won't look as appealing.
The raw salad I have for you today is our Malaysian Bunga Kantan (Ginger Torch Bud) Pineapple Cucumber Salad. Doesn't it look appealing and mouthwatering? I bet it does. Let's get to the recipe (SRI LANKAN NO COOK CARROT SALAD RECIPE).
Malaysian Bunga Kantan Pineapple Cucumber Salad
Ingredients
1/4 cucumber,
seeds removed and thinly sliced
1 medium
pineapple, thinly sliced
1 bunga kantan
(Ginger Bud), stem removed and thinly sliced
4 shallots,
thinly sliced
2 green
chillies, thinly sliced
2 tbsp roasted
peanuts, lightly crushed
3 sprigs mint
leaves, shredded
A squeeze of
lime juice
Salt to taste
Method
In a large
bowl, combine all the ingredients.
Toss all together
Serve
immediately to enjoy the freshness and crunchiness of the salad.
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