Crunchy Pe-Tsai and Pineapple Salad [Easy Vegan Recipe]

Crunchy Chinese Leaf Salad by Chrissy Faery

Hey Love Bees! 🐝

Spring is here, the weather’s getting warmer and (in our household at least) salads are featuring more heavily on our plates!

This deliciously crunchy pe-tsai and pineapple salad is jam-packed with minerals, contains all of the essential amino acids, and boasts high levels of vitamins A, C and K. It is also rich in B vitamins. 🙂

The great thing about this healthy vegan meal is that it’s super easy to make, and is perfect for throwing together in a rush!

Personally, I love giving it some kick by adding in a few finely sliced Birdeye chilies, but this part is totally optional! You may also like to add a cup of cooked brown rice to the mix, if you’re desiring more of a carb-fest! 

This fruity salad has become a firm favourite in our household, and I hope you love it too! 💜
Crunchy Pe-Tsai and Pineapple Salad
Serves 2
A deliciously crunchy salad of pe-tsai cabbage, pineapple and sweetcorn.
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Prep Time
15 min
Prep Time
15 min
  1. 150g Shredded Pe-Tsai Cabbage (AKA Chinese Leaf)
  2. 150g Sweet Bell Pepper, Finely Chopped.
  3. 2 Cooked Corn Cobs, Dekernalised.
  4. 1 Fresh Pineapple, Diced.
  5. 1 Large Grated Carrot, Grated.
  6. 1 Large Handful Cherry Tomatoes, Sliced.
  7. 1 Small Zucchini, Finely Chopped.
  8. 1 Small Avocado, Finely Chopped.
  9. 2 Birdeye Chillies, Finely Sliced. (Optional)
  1. Combine all ingredients in a large bowl and stir well, until thoroughly coated with the juice from the pineapple.
  2. Serve and enjoy!
Earth Foods Nutrition

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