Malaysian-style salad

Preparation info
  • Serves


    people as a side dish
    • Difficulty


    • Ready in

      1 hr 55

Appears in
Summer: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

Tangy, sweet and crisp, this salad makes a delightful accompaniment to many Asian dishes. Experiment by using a variety of fruits and vegetables such as mangoes, grapefruit, starfruit or cucumber.



  • 1–2 fresh red chillies
  • 1 tablespoon soft brown sugar or honey
  • 60


  1. To make the vinaigrette, thinly slice or roughly chop the chillies. Place them in a non-metallic bowl or jar and add the sugar or honey, rice vinegar, sesame oil, soy sauce and ginger. Mix well and check the seasoning. Set aside at room temperature for at least 1 hour, or refrigerate overnight. Stir or shake occasionally.
  2. Cut the pineapple into six to eight wedges