Preparation time: 25 mins
(makes 2 servings)
2 stalks of fresh coriander 1⁄4 red onion
1 red pepper
50g soybean sprouts
50 ml olive oil
1 tablespoon of lime juice
1 tablespoon of nama shoyu 2 teaspoons of maple syrup Lime zest
1⁄4 red chili pepper
Cut pineapple and paprika into small cubes, finely chop coriander, grate carrots, dice cucumber and mix with soybean sprouts and onions in a large bowl.
Mix all dressing ingredients in a salad shaker into a creamy sauce and pour over the salad.
Allow the salad and dressing steep for about 10 minutes.