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For the salad

200g/7oz choi sum (Chinese cabbage) leaves, sliced

100g/3½oz green beans

2 large carrots, julienned

1 red pepper, de-seeded, sliced

1 yellow pepper, de-seeded, sliced

240g/8½oz canned pineapple, drained, sliced

2 scallions, finely sliced green end only

For the dressing

2-3 tbsp groundnut oil or olive oil

7 tbsp pineapple juice

2 tbsp gluten free soy sauce

1 tbsp rice vinegar

pinch freshly ground black pepper



For the salad, toss all of the salad ingredients together in a large salad bowl.

For the dressing, whisk all of the dressing ingredients together in a small bowl and drizzle over the salad. Toss well to coat, then pile onto serving plates and serve.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Choi sum salad with pineapple dressing