Recipe courtesy of Ching-He Huang

Choi Sum and Mixed Vegetable Salad with Pineapple Dressing

Name: Choi Sum and Mixed Vegetable Salad with Pineapple Dressing
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 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; 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

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Level: Easy
Total: 20 min

Prep: 20 min

Yield: 4 servings

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.