Recipe courtesy of Ching-He Huang
Choi Sum and Mixed Vegetable Salad with Pineapple Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 124
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 28
- Dietary Fiber
- 4
- Sugar
- 17
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 290
- Total: 20 min
- Prep: 20 min
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.