Preparation Time: 25 minutes
Serves: 4

Ingredients
150 g (5 oz) mung bean sprouts
2 spring onions (scallions), sliced into rounds
4 medium celery stalks, thinly sliced
1 medium mango or 2 small nectarines
1⁄2 small fresh pineapple (about 500 g/1 lb)
4 to 6 large Chinese (napa) cabbage leaves
4 tablespoons coarsely chopped roasted, salted peanuts

Spicy Fruit Dressing
2 tablespoons raspberry vinegar
3 tablespoons olive oil
4 tablespoons orange juice
1⁄4 to 1⁄2 teaspoon sambal oelek (available in jars from Asian food shops)
1⁄2 teaspoon ground ginger
1⁄4 teaspoon finely grated lemon peel

Directions

1. Combine sprouts, spring onions and celery in a large bowl. Peel mango and slice flesh thinly. Peel pineapple and cut into small chunks. Add to bowl.
2. To make spicy fruit dressing, whisk all the ingredients in a small bowl until combined. Stir into salad.
3. Cut Chinese cabbage leaves into wide strips. Distribute among serving plates. Add bean sprout salad and sprinkle with peanuts.

Nutrients per serving: 272 calories, 6 g protein, 19 g total fat, 3 g saturated fat, 0 mg cholesterol, 19 g carbohydrate, 6 g fibre.

Chef's Tip: A sambal is a fresh or cooked relish. Sambal oelek is a spicy relish which is often used in conjunction with other sambal ingredients. It is made from ground chilies, salt and vinegar or tamarind. Tamarind is a very acidic fruit which gives sambals a particularly sharp taste. In a traditional oelek, the chilies are not seeded, adding more heat.