Spiralized Cucumber Salad with Pineapple

When you’re looking for a salad that’s as fun to make as it is delicious to eat, check out this Spiralized Cucumber Salad with Pineapple! With a tropical and almost Asian vibe, it’s refreshing, tasty, and so much fun to make on your spiralizer!

Spiralizers are almost as common as air fryers these days, and when I’m in the mood for a fun and flavorful salad, this Spiralized Cucumber Salad with Pineapple is my first pick.

My niece Lisa taught me this recipe years ago, and it’s still a family favorite (it’s been on the blog since 2016!) The long, thin, spaghetti-like strands of cucumber make this a show-stopping salad that everyone loves. I often serve it in my epic extra-large salad bowl, but any large serving bowl will work.

This salad makes enough for about 6 side salads, but if you want to turn it into an entree salad and top it with grilled shrimp or chicken, you may want to double it.

Ready for flavor? Grab your cucumbers and spiralizer, and before long, this salad will be ready to devour!

Why I love this recipe

• I love my spiralizer! It’s so much fun to use, and who doesn’t love a salad made with long, thin strands of cucumber? But you can thinly slice the cucumber on a mandolin if you don’t have a spiralizer.
• This Spiralizer Cucumber Salad with Pineapple is really simple to make, and it’s so fresh and fabulous!
• It’s easy to double and even triple if you need to feed a crowd.

Gather these ingredients

• White balsamic vinegar – You’ll find this in your grocery store wherever regular balsamic vinegar is sold.
• Water
• Sugar – White granulated sugar.
• Cucumbers – You’ll need 3-4 cucumbers, spiralized or sliced thinly.
• Red onion – Chopped.
• Cilantro – Fresh cilantro, chopped.
• Fresh pineapple – Chopped.

How to make the best Spiralized Cucumber Salad with Pineapple

1. Mix the white balsamic vinegar, water, and sugar in a small bowl until the sugar is dissolved. Set aside.
2. Spiralize the cucumber until you get to the inner seeds. Discard the seeds. Add the cucumber to a large bowl.
3. Chop the red onion, pineapple and cilantro and add it to the cucumber. 
4. Drizzle the salad with the dressing and toss to combine.
5. Serve and enjoy!

Tips & substitutions

• Use English cucumbers for this recipe; you can eat the skin and seeds. You can use regular cucumbers, too, but the peel might be waxy or bitter. Taste it first.
• You can use regular white vinegar or even cider vinegar if you can’t find white balsamic vinegar. Remember it’s 1:1:1 ration with the vinegar, sugar, and water. So you can double the recipe easily.
• Make the salad ahead and toss it right before serving (when you add the dressing).
• Don’t care for cilantro? Try this salad with basil, mint, or even parsley.

Serving suggestions

This salad has a bright, tropical and Thai vibe to it, which pairs well with tasty mains like Thai Sloppy Joes or Pineapple-Mango Grilled Chicken Skewers. You really can serve this salad with anything! 

Storage

Store any leftovers in an airtight container in the fridge for 1-2 days, but this salad is best eaten fresh. 

Check out these awesome salad recipes while you’re here

• Italian Bean Salad
• Greek Peasant Salad
• Taco Salad

4.41 stars (5 reviews)

Leave a Review

Get the Recipe:

Spiralized Cucumber Salad with pineapple

Sandy Coughlin

Fun to make and tasty to eat, this Spiralized Cucumber Salad is crunchy, sweet, tangy and refreshing with pineapple! It’s the perfect side dish!

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Yield: 8

Print Recipe Pin Recipe Save RecipeSaved!

Ingredients

 

1x2x3x

• ¼ cup white balsamic vinegar
• ¼ cup water
• ¼ cup sugar
• 3-4 cups cucumbers,  spiralized
• ¼ medium red onion, chopped
• 1 bunch cilantro, chopped
• 1 ½ cups fresh pineapple, chopped

Instructions

 

Make the dressing:

• Add the vinegar, sugar, and water in a small bowl; whisk well and set aside.

Spiralize the cucumbers:

• Slice or spiralize the cucumber (removing the seeds). You can also use a mandolin if you don't have a spiralizer.
• Chop the onion, pineapple, and cilantro. Mix together in a large bowl. Add the cucumbers.
• Pour in the dressing. Toss like you would a green salad, and serve.

Notes

Originally posted August 2016.

Cuisine: American

Course: Salad

Calories: 54kcal, Carbohydrates: 13g, Protein: 1g, Fat: 0.1g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.01g, Sodium: 4mg, Potassium: 117mg, Fiber: 1g, Sugar: 11g, Vitamin A: 71IU, Vitamin C: 17mg, Calcium: 14mg, Iron: 0.3mg

Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!