Rojac (Pineapple and cucumbers with hot,red-pepper flakes)
- Total Time
- 15 minutes, plus 1 hour stand
- Rating
- Notes
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Ingredients
Yield:Six servings
- 1small pineapple
- 2small cucumbers
- 2teaspoons hot, red-pepper flakes
- 2tablespoons lemon juice
- 3tablespoons white vinegar
- 1tablespoon sugar
- 1½cups snow peas or sugar snap peas
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
87 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 15 grams sugars; 2 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Cut away and discard the leaf and bottom ends of the pineapple. Then cut away the brown and green exterior and the brown eyes. Cut the pineapple into quarters and cut away and discard the core.
- Step 2
Cut each quarter into thin, small, crosswise slices. There should be about three cups.
- Step 3
Peel the cucumbers and cut them in half lengthwise. Scrape out the seeds. Cu t the cucumbers into thin crosswise slices. There shouldbe about one and one-half cups.
- Step 4
Combine the pineapple, cucumber, hot red-pepper flakes, lemon juice, vinegar and sugar. Let stand an hour or longer before serving.
- Step 5
Meanwhile, drop the peas into boiling water and let stand one minute. Drain and chill. Add the peas to the pineapple mixture and serve.
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