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

Instructions

1. 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.
2. 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.