vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Pineapple Salad

Pineapple Salad
TOMATO DAL TADKA

Tomato Dal Tadka

A simple yet delicious lentil preparation made in mostly every Indian home every day, boi...

Quails Fry

Quails Fry

Quials birds fry is a delicious recipe smeared with spices and deep fried. It can be eve...

POCKET CHAPATHI

Pocket Chapathi

Chapati is Indian flat bread made of wheat flour. It is the staple food in the North Asia...

BAKED BANANA PEPPERS

Baked Banana Peppers

This is an awesome recipe for banana peppers stuffed with an Italian sausage mixture and ...

BUTTER CHICKEN

Butter Chicken

Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in count...

Egg & Chick Pea Flour Finger Fries

Egg & Chick Pea Flour Finger Fries

Egg & Chick Pea Flour Fingers Fries are crispy outside, tender inside with super great ta...

Pineapple Salad Recipe, How To Make Pineapple Salad Recipe

This perfectly refreshing Pineapple Salad is wonderfully easy to make and simply delicious.

About Recipe

How to make Pineapple Salad

(89 ratings)
0 reviews so far
Prep time
15 mins
Cook time
5 mins
Total time
20 mins
Pineapple Salad
Author : Vahchef
Main Ingredient : Pineapple
Servings : 2 persons
Published date : November 10, 2016


Ingredients used in Pineapple Salad
• Medium firm pineapple (grated coarsely) - 1 number.
• Small spring onions with greens - 5 numbers.
• Tender french beans (chopped 1" long pieces) - (5-6) numbers.
• Carrots (shredded) - 1/4 cup.
• Raw peanuts (coarsely pound or crushed) - 1/2 cup.
• Garlic (peeled & crushed cloves) - 2 numbers.
• Stalk lemon grass (finely chopped) - 1 number.
• Fresh red chilies (finely chopped) - 2 numbers.
• Tomatoes (inner seeds removed & thinly slivered) - 1 numbers.
• Soya sauce - 1 tablespoon.
• Sugar - 1 tea spoon.
• Salt - to taste.
Method:
  • Parboil beans till slightly tender, but not overcooked.
  • Chop spring onion greens finely, and scallions to thin slivers
  • Mix all the ingredients, tossing with a wooden spatula, to blend well.
  • Keep covered and refrigerated for 15-20 minutes, before serving.
  • Serve with a crisp fresh salad, garnish with chili or onion flowers.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter