Triple apple Thai salad
- 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 OR 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.
Ingredients
- FOR THE SALAD:
- 50 g raw cashews
- 2 shallots, cut into thin strips
- 150 g 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
- DRESSING:
- 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), 5 g protein, 13 g fat (including 2 g saturated fat), 28 g carbohydrates (including 20 g sugars), 6 g fibre, 165 mg sodium. Read our nutrition rating system.
Directions
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.
To serve:
Serve the salad immediately with the toasted cashews sprinkled on top.
Variations
- If you don't like chilli, add some thin strips of red capsicum instead.
