Free Healthy Recipe - Triple Apple Thai Salad

Dairy free, Low carbohydrate, Low GI

A tangy and fresh tasting salad, serve as is for a light lunch, or try addingsome noodles, strips of chicken or tofu for amore filling meal.

I like this salad made with one sweet and one more tart apple. You could also use Pink Ladies and Granny Smith apples.

50 grams raw cashews
2 shallots cut into thin strips
150 grams sugar snap peas, ends trimmed
1 red chilli seeds removed, finely chopped

1½ tbsp sesame oil
1 inch piece fresh ginger, grated

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.

If you don't like chilli, add some thin strips of
red capsicum instead.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: nil
Ready in: 10 mins

Suitable for:
Dinner, Lunch, Salad, Side Dish
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page
Nutritional Information - Per Serve
Kj 1030 kj
Calories 246 kcal
Fat 13 g
Saturated Fat 2 g
Total Carbohydrate 28 g
Total Protein 5 g
Fibre 6 g

Facebook Twitter RSS