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