Yu Choy Salad - cooking recipe

Ingredients

Salad:
6 heads baby yu choy, chopped
1 cup bean sprouts, or more to taste
3 hard-cooked eggs, chopped
1/2 sweet onion, finely chopped
1/2 cucumber, chopped
1/2 cup shredded Cheddar-Monterey Jack cheese blend
2 green onions, chopped
Dressing:
3 tablespoons olive oil
1 tablespoon light soy sauce, or more to taste
2 teaspoons lemon juice, or more to taste
2 teaspoons white vinegar
2 teaspoons white balsamic vinegar
1 pinch salt
1 pinch white sugar

Preparation

Toss yu choy, bean sprouts, eggs, onion, cucumber, Cheddar-Monterey Jack cheese, and green onions together in a large bowl.
Combine olive oil, soy sauce, lemon juice, white vinegar, white balsamic vinegar, salt, and sugar in a glass measuring cup or dressing bottle; mix well. Pour over yu choy mixture and mix until glistening.