Overflowing with vegetables and pineapple, this Asian salad is perfect on a hot Summer day.

Asian Pineapple Salad

Dressing:
1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
1/4 cup reserved pineapple juice (reserved from coleslaw)
1/4 cup fresh lime juice
2 tablespoons finely chopped cilantro
1 tablespoon peeled, finely chopped fresh ginger
1 tablespoon packed brown sugar
1 to 2 tablespoons MAGGI TASTE OF ASIA Sweet Chili Sauce
1 tablespoon sesame oil

 

Coleslaw:
1/2 large napa cabbage, thinly sliced
1 (14-ounce) can pineapple chunks, drained (reserve juice for dressing)
1 cup sliced snow peas
1 large carrot, shredded
1 large red bell pepper, thinly sliced
2 green onions, thinly sliced

1. For Dressing: Mix soy sauce, pineapple juice, lime juice, cilantro, ginger, sugar, sweet chili sauce and oil in medium bowl; whisk well. Refrigerate.
2. For Coleslaw: Mix ucabbage, pineapple, snow peas, carrot, bell pepper and green onions in large bowl. Add dressing; toss until combined. Serve immediately.

Makes 6 servings.

Serving Suggestion: Try topping salad with grilled chicken or steak.

Nutritional Information Per Serving (1/6 of recipe): Calories: 110; Calories from Fat: 25; Total Fat: 2.5 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 730 mg; Carbohydrates: 21 g; Dietary Fiber: 3 g; Sugars: 17 g; Protein: 2 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.