Rojac (Pineapple and cucumbers with hot,red-pepper flakes)
Published October 3, 1981
- Total Time
- 15 minutes, plus 1 hour stand
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Ingredients
1 small pineapple
2 small cucumbers
2 teaspoons hot, red-pepper flakes
2 tablespoons lemon juice
3 tablespoons white vinegar
1 tablespoon sugar
1 ½ cups snow peas or sugar snap peas
Nutritional analysis per serving (6 servings)
21 grams carbs; 87 calories; 3 grams fiber; 4 milligrams sodium; 2 grams protein; 15 grams sugar
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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Preparation
- 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.
Private Notes