Pineapple, Cucumber, and Shiso Salad
Photo: Alex Farnum; Styling: Randy Mon
Try this light, tart-sweet fruit salad with any ribs that have a sweet or spicy component, especially "Chinese Glazed Riblets with Garlic and Thai Basil" and "Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish."
How to Make It
Step 1
1
Thinly slice pineapple and cucumbers crosswise. Stack shiso leaves, cut in half lengthwise, then thinly slice crosswise. Toss all ingredients together in a medium bowl.
Step 2
2
*Find shiso (also called perilla), an aromatic herb in the mint and basil family, at Asian markets and farmers' markets.
Ingredients
1 slightly underripe pineapple, peeled, cored, and cut into long, slim wedges
3 Persian cucumbers, quartered lengthwise
8 shiso leaves* or 1/4 cup small cilantro leaves
3 tablespoons finely chopped red onion
Directions
Step 1
1
Thinly slice pineapple and cucumbers crosswise. Stack shiso leaves, cut in half lengthwise, then thinly slice crosswise. Toss all ingredients together in a medium bowl.
Step 2
2
*Find shiso (also called perilla), an aromatic herb in the mint and basil family, at Asian markets and farmers' markets.
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