Triple Apple Thai Salad

Triple Apple Thai Salad


  • 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
A refreshing summer salad, great for BBQ entertaining.
10 Minutes


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.


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.


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