Ingredients
For the salad
200g/7oz choi sum (Chinese cabbage) leaves, sliced
100g/3½oz sugar snap peas
2 large carrots, julienned
1 red pepper, de-seeded, sliced
1 yellow pepper, de-seeded, sliced
240g/8½oz canned pineapple, drained, sliced
2 spring onions, finely sliced
For the dressing
2-3 tbsp groundnut oil or olive oil
7 tbsp pineapple juice
2 tbsp light soy sauce
1 tbsp rice vinegar or cider vinegar
pinch freshly ground black pepper
Method
1. For the salad, toss all of the salad ingredients together in a large salad bowl.
2. For the dressing, whisk all of the dressing ingredients together in a small bowl and drizzle over the salad. Toss well to coat, then pile onto serving plates and serve.
