Triple apple Thai salad

Written by Catherine Saxelby on Tuesday, 02 June 2009.
Tagged: dinner, easy, healthy eating, lunch, raw, side, vegetarian

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.