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.

Ingredients
50 grams raw cashews
2 shallots cut into thin strips
150 grams sugar snap peas, ends trimmed
1 cup wild rocket
1 red chilli seeds removed, finely chopped
5 Wombok (Chinese cabbage) leaves finely shredded
½ cup fresh coriander leaves
½ cup fresh mint leaves
2 Fuji apples
2 Johnathon apples

Dressing:
1½ tbsp sesame oil
2 tbsp apple cider vinegar
1 tbsp 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 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
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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

Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.



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