Choi Sum and Mixed Vegetable Salad with Pineapple Dressing
Recipe courtesy of
Ching-He Huang
Episode:
Takeaway Favourites
- Total:
- 20 min
- Prep:
- 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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