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Serving:

Serve as is for a light lunch, or try adding some noodles, strips of chicken and tofu for a more filling meal. Serves 4 people.

Storage:

Once you've added the apples and dressing, serve immediately.

Cooking:

This Thai apple salad takes 10 minutes to prepare.

Alternatives:

If you don't like chilli, add some thin strips of red capsicum instead. I like this Thai apple salad made with one sweet and one more tart apple. You could also use Pink Ladies and Granny Smith apples.

Ingredients:

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
1/4 cup fresh coriander leaves
1/4 cup fresh mint leaves
2 Fuji apples
2 Jonathon apples

Dressing:

1 1/2 tablespoons sesame oil
2 tablespoons apple cider vinegar
1 tablespoon shoyu (or soy sauce)
1 inch piece fresh ginger, grated

Method:

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 Thai apple salad immediately with the toasted cashews sprinkled on top.