- 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
- 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
- For the salad, toss all of the salad ingredients together in a large salad bowl.
- 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.