Recipe courtesy of Ching-He Huang
Choi Sum and Mixed Vegetable Salad with Pineapple Dressing
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Choi Sum
  • 7 ounces Choi Sum leaves (flowering Chinese cabbage) or baby bok choy, washed, trimmed and sliced
  • 4 ounces sugar snap peas, washed
  • 2 large carrots, julienned
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 8 ounces canned pineapple, sliced
  • 2 spring onions (green), finely sliced
Pineapple Dressing
  • 2 to 3 tablespoons groundnut (peanut) or olive oil
  • 7 tablespoons pineapple juice
  • 2 tablespoons light soy sauce
  • 1 tablespoon rice vinegar or cider vinegar
  • Pinch freshly cracked black pepper

Directions

To make the choi sum: Toss the choi sum leaves, sugar snap peas, carrots, red bell pepper, yellow bell pepper, pineapple, and spring onions together in a large serving bowl. 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.

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