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🥗 Thai-Style Apple and Herb Salad

356 kcal · 30 min · 4 servings

Thai-Style Apple and Herb Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the coriander and basil leaves under running water.
  2. 2. Shake the herbs dry and carefully separate the leaves from the stems.
  3. 3. Wash the Chinese cabbage thoroughly.
  4. 4. Spin the Chinese cabbage dry.
  5. 5. Cut the Chinese cabbage into thin strips.
  6. 6. Trim the snow peas.
  7. 7. Cook the snow peas for 30 seconds in boiling salted water (blanching = cooking briefly in boiling water).
  8. 8. Shock the snow peas immediately in ice-cold water.
  9. 9. Let the snow peas drain well.
  10. 10. Trim the spring onions.
  11. 11. Wash the spring onions.
  12. 12. Let the spring onions drain.
  13. 13. Finely chop the white parts of the spring onions.
  14. 14. Cut the green parts of the spring onions into strips that are 5 millimeters wide and 6 to 7 centimeters long.
  15. 15. Stir the chopped white onion parts into the sweet and sour sauce with rice vinegar, honey, and lime juice.
  16. 16. Wash the chili.
  17. 17. Trim the chili.
  18. 18. Chop the chili very finely.
  19. 19. Stir the chopped chili into the sauce.
  20. 20. Roast the cashew nuts until golden brown.
  21. 21. Let the roasted cashew nuts cool.
  22. 22. Wash the apples.
  23. 23. Dry the apples.
  24. 24. Quarter the apples.
  25. 25. Remove the core from the apple wedges.
  26. 26. Cut the apple flesh into thin wedges.
  27. 27. Marinate the apple wedges in the sweet and sour chili-lime vinaigrette.
  28. 28. Fold in the Chinese cabbage and spring onion strips.
  29. 29. Fold in the snow peas.
  30. 30. Fold in the herbs.
  31. 31. Fold in the cashew nuts.
  32. 32. Serve the soy sauce for drizzling separately.

Nutrition per serving