Directions

To Make Salad

1. Prepare Vietnamese Dipping Sauce and set aside.
2. Heat a non-stick griddle pan over medium-high heat. Place the pineapple on and allow to grill for 2 mins each side, or until caramelised. Remove from heat and allow to cool before slicing into chunks.
3. Cook mung bean thread as per packet instructions. Drain, then allow to cool. Use a pair of scissors to cut into smaller pieces.
4. In a large mixing bowl, add the white cabbage, red cabbage, carrot, mint, mung bean thread and pineapple chunks. Toss together.
5. Place salad onto a serving plate, then drizzle over Vietnamese Dipping Sauce and serve with lime wedges.