Chinese cabbage salad with pineapple & bacon

Name: Chinese cabbage salad with pineapple & bacon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Mongoose or; 7-10 Tbsp Soybean seedlings; 250 g Celery; 7-10 Tbsp salt, pepper, chili powder; 5 tablespoons (50 g) Cashew nuts; 8 discs Bacon; 150 ml Asian sauce (sweet and sour); 6-7 TABLESPOONS vinegar, 4-5 tablespoons oil; 1/2 (446 ml) fresh pineapple or 1 can of pineapple; 1 (approx. 750 g) small Chinese cabbage possibly pineapple slices and; 7-10 Tbsp Herbs

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Mongoose or
7-10 Tbsp Soybean seedlings
250 g Celery
7-10 Tbsp salt, pepper, chili powder
5 tablespoons (50 g) Cashew nuts
8 discs Bacon
150 ml Asian sauce (sweet and sour)
6-7 TABLESPOONS vinegar, 4-5 tablespoons oil
1/2 (446 ml) fresh pineapple or 1 can of pineapple
1 (approx. 750 g) small Chinese cabbage possibly pineapple slices and
7-10 Tbsp Herbs

Directions

1
Select the seedlings, wash and drain. Clean, wash and cut the celery into pieces. Blanch in boiling salted water for about 2 minutes. Cook the sprouts for about 1 minute. Drain both
2
Chop, roast and remove the seeds coarsely if necessary. Fry the bacon until crispy and take it out. Mix asia sauce, vinegar, salt, pepper and some chili. Whip the oil into it
3
Peel the pineapple, quarter it. Remove the stalk. Cut the pineapple into small pieces. Clean, wash and quarter the cabbage. Cut cabbage into strips. The prepared salad ingredients,
4
Mix cashews and salad dressing. Arrange, spread bacon on top, possibly garnish with pineapple and herbs