Sweet And Sour Recipe

Wash and prep

Wash all produce. Peel the carrot. If using fresh pineapple, core and remove skin.

Dice the tomatoes into roughly 1/2-inch pieces to hold shape — about 2 cups.

Grate or julienne the carrot to yield about 1 cup (or thinly slice if you prefer more bite).

Peel (optional) and slice the cucumber in half lengthwise, scoop seeds if large, then slice into 1/4-inch half moons to make about 1 cup.

Cut the pineapple into 1/2-inch chunks to make 1 cup. If canned, drain well and pat dry.

Remove seeds and membrane from the red bell pepper, then dice into 1/2-inch pieces to make 1 cup.

Peel the onion and thinly slice into half-moons, then separate into rings to equal about 1 cup. If raw onion is strong, soak slices in cold water for 5 minutes and drain.

In a small bowl or jar combine rice vinegar, soy sauce, honey, olive oil, lime juice, grated ginger, salt, pepper and chili flakes (if using).

Whisk or shake vigorously until the honey is fully dissolved and the dressing is emulsified (about 30 seconds). Taste and adjust: add a little more honey for sweetness, more vinegar for tang, or a pinch more salt.

In a large mixing bowl gently combine the diced tomatoes, prepared carrot, cucumber, pineapple, bell pepper and onion.

Pour the dressing over the salad and toss gently until everything is evenly coated. Let sit 5–10 minutes for flavors to meld, or serve immediately for crisper vegetables.

Taste and adjust seasoning. Garnish with chopped cilantro or parsley and sprinkle toasted sesame seeds before serving.

Serve chilled or at room temperature. Leftovers keep in an airtight container in the refrigerator for 1–2 days (pineapple will soften and release more juice over time).