Choi sum and mixed vegetable salad with pineapple dressing
- Preparation Time20 mins
- Serves4
- DifficultyEasy
For the choi sum
200g choi sum leaves or baby pak choi, washed, trimmed and sliced
115g sugar snap peas, washed
2 large carrots, julienned
1 red pepper, sliced
1 yellow pepper, sliced
225g canned pineapple, sliced
2 spring onions, finely sliced
For the pineapple dressing
2 - 3 tbsp groundnut oil or olive oil
100ml pineapple juice
1 tbsp rice vinegar or cider vinegar
Pinch freshly cracked black pepper
1) To make the choi sum: toss the choi sum leaves, sugar snap peas, carrots, red pepper, yellow pepper, pineapple, and spring onions together in a large serving bowl.
2) To make the dressing: mix the groundnut oil, pineapple juice, light soy sauce, rice vinegar, and black pepper in a small bowl, and stir well. Then, pour the dressing mixture over the salad just before serving. Toss well, and serve immediately.
2) To make the dressing: mix the groundnut oil, pineapple juice, light soy sauce, rice vinegar, and black pepper in a small bowl, and stir well. Then, pour the dressing mixture over the salad just before serving. Toss well, and serve immediately.
