Triple Apple Thai Salad

A refreshing summer salad, great for BBQ entertaining.


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


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


Make the dressing

  1. Whisk together the dressing ingredients in a bowl and put to one side.

Toast the cashews

  1. 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

  1. 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

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


  1. 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 LadyTM) and Granny Smith apples.


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

10 Minutes