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A tangy and fresh tasting salad is ideal as a light lunch, or try adding some noodles, strips of chicken and tofu for a more filling meal. Once you've added the apples and dressing, serve immediately. If you don't like chilli, add some thin strips of red capsicum instead. This salad is nice made with one sweet and one more tart apple. You could also use Pink Ladies and Granny Smith apples.

  • Makes/Serves
  • 4
  • Preparation Time
  • 10 mins
  • Cook | Chill | Freeze
  • N/A
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • No


  • 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
  • ¼ cup fresh coriander leaves
  • ¼ cup fresh mint leaves
  • 2 Fuji apples
  • 2 Jonathon apples
  • Dressing
  • 1½ Tbsp sesame oil
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp shoyu (or soy sauce)
  • 2½cm piece fresh ginger, grated


  1. Make the dressing: Whisk together the dressing ingredients in a bowl and put to one side.
  2. Place cashews in a frying pan over a medium heat.
  3. 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.
  4. Put the shallots, sugar snap peas, rocket, chilli, wombok and herbs into a bowl.
  5. Quarter and core the apples (leaving the skins on).
  6. Cut into thin slices and add to the vegetables.
  7. Pour over the dressing and toss to combine.
  8. Serve the salad immediately with the toasted cashews sprinkled on top.


This recipe has no variations