- Ready In: 20 minutes
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Serves: 4
A tangy and fresh tasting salad. Serve as is for a light lunch, or try adding some noodles, strips of chicken and tofu for a more filling meal. Once you've added the apples and dressing, serve immediately. I like this salad made with one sweet and one tart apple.
Recipe created by Kathryn Elliott for Apples Australia & Horticulture Aust Ltd. Reproduced with permission. For more information on apples and their nutritional value, visit their website at www.oneadaysuperfood.com.au
- For the salad:
- 50g raw cashews
- 2 shallots, cut into thin strips
- 150g sugar snap peas, ends trimmed
- 1 cup wild / baby rocket
- 1 red chilli, seeds removed, finely chopped
- 5 Wombok (Chinese cabbage) leaves, finely shredded
- ½ cup fresh coriander leaves
- ½ cup fresh mint leaves
- 2 Fuji apples
- 2 Jonathon apples
- 1 ½ tablespoons sesame oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon shoyu (or soy sauce)
- 2 cm (1 inch) piece fresh ginger, grated
Nutrition per serve
1,030 kilojoules (245 calories), 5g protein, 13g fat (including 2g saturated fat), 28g carbohydrates (including 20g sugars), 6g fibre, 165 mg sodium. Read our nutrition rating system.
Make the dressing:
Whisk together the dressing ingredients in a bowl and put to one side.
Toast the cashews:
Place cashews in a frying pan over a medium heat. Toast until browned on all sides. This takes about 3 - 4 minutes. Be careful to watch the nuts closely, as they turn from toasted to burnt very quickly.
Make the salad:
- Put the shallots, sugar snap peas, rocket, chilli, Wombok and herbs into a bowl.
- Quarter and core the apples (leaving the skins on). Cut into thin slices and add to the vegetables.
- Pour over the dressing and toss to combine.
Serve the salad immediately with the toasted cashews sprinkled on top.
If you don't like chilli, add some thin strips of red capsicum instead.