This light, playful salad can wear several pairs of shoes. While substantial enough to be a main course when you just don’t feel like heating up the kitchen, it also makes a great mealtime bookend, equally pleasing as an inviting appetizer or as an exotic dessert.

　　

Ingredients

makes 6 to 8 servings

　　

Dressing

1/4 cup toasted sesame oil

　　1/4 cup seasoned rice vinegar

　　1/2 cup honey

　　2 tablespoons Sriracha

　　2 tablespoons white sesame seeds

　　1/4 teaspoon low-sodium soy sauce

　　

Fruit Salad

1 medium pineapple, peeled, cored, and cubed

　　2 mangoes, peeled, cored, and cubed

　　1 papaya, peeled and cubed

　　2 bananas, peeled and sliced

　　2 kiwis, peeled, halved lengthwise, and sliced

　　1 pint strawberries, hulled and quartered

　　1/2 cup sweetened flaked coconut, for garnish

　　Fresh mint, cut into thin ribbons, for garnish

　　

Step 1

To make the dressing, in a medium bowl, whisk together the oil, vinegar, honey, Sriracha, sesame seeds, and soy sauce. Set aside.

　　

Step 2

To make the fruit salad, in a large mixing bowl, combine the pineapple, mangoes, papaya, bananas, kiwis, and strawberries. Add the dressing and toss gently. Serve immediately or store, refrigerated, in an airtight container for up to 3 days. Garnish with the coconut and mint chiffonade.

　　The Sriracha Cookbook