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Recipe: Oriental Chunky Salad

This unusual salad with its oriental dressing uses fresh pineapple, Chinese leaves, red onions, tomatoes, cucumber and spring onions. You may substitute fresh pineapple with tinned in natural juice.


1/2 ripe pineapple
1/2 small Chinese leaf cabbage
1 red onion (sliced lengthways)
1/2 cucumber (cut into cubes)
6-8 cherry tomatoes
4 spring onions (discard green tops)

1tbsp Wing Yip Kung Po Sauce
4tbsp light olive oil
2tsp Wing Yip Light Soya Sauce
Juice from 1 lime

Cooking Method

To Share

Wash and dry Chinese leaves, cut into half lengthways and then into pieces roughly 1cm long.

Cut pineapple and cucumber into cubes. Slice red onion and cut cherry tomatoes into half. Cut spring onions into 2cm lengths, discarding the roots and green tops.

Mix up salad dressing and pour over salad before serving