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Such a flavourful and tropical salad, perfect to cool and mellow a warm and spicy main course ! Here above shown served with an all time favourite dish, General Tso┬┤s Tofu & Glazed Mini Zucchini.

Serves 4 as side


  • 1/2 fresh pineapple
  • 1 cucumber
  • 1/2 red onion
  • 10g fresh mint (0.35 oz)
  • 10g fresh cilantro (0.35 oz)
  • 1 tablespoon coconut sprinkle
  • 1 tablespoon soy sauce
  • Juice from 1 lime

What you will need

  • Cutting board and knife
  • Measuring spoons
  • 1 Serving vessel


  1. Chop the hard exterior off the pineapple, cup into smaller chunks avoiding the core.
  2. Wash a roughly chop the cucumber. Peel and finely slice the red onion.
  3. Wash and pat dry the herbs. Finely chop and add to the salad.
  4. Add in the lime juice and soy sauce, toss to incorporate. Sprinkle with coconut.

Enjoy !

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 Ribbet collage