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.
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 Cripps Pink (sold as Pink Lady™) and Granny Smith apples.
Storage:
Once you've added the apples and dressing, serve immediately.