Apple Herb Salad Thai Style

Ingredients

• 1 bundle coriander
• 1 bundle basil (or Thai basil)
• 200 g Napa cabbage
• 120 g sugar snap peas
• Salt
• 4 Spring Onions
• 1 tbsp Rice vinegar
• 1 tbsp liquid honey
• 2 tbsp Lime juice
• 4 tbsp sweet and sour chili sauce
• 0.5 Red chili pepper
• 100 g cashew nuts
• 4 sweet and sour apples (e.g., Topaz)
• 4 tbsp soy sauce (for drizzling)

Instructions

1. 1.

   Wash the coriander and basil, shake dry and pluck leaves from stems. Wash the napa cabbage, spin dry and cut into fine strips. Clean the sugar snap peas, blanch in boiling salted water for 30 seconds, shock in ice water and drain well.

2. 2.

   Clean and wash the spring onions, let them dry. Finely chop the white part; slice the green part lengthwise into 5 mm wide and 6‑7 cm long strips. Mix the chopped onion with rice vinegar, honey and lime juice into the sweet and sour sauce. Wash, clean and finely mince the chili and stir in.

3. 3.

   Roast the cashew nuts until golden brown and cool. Wash the apples, dry grate, quarter, remove core and cut flesh into narrow slivers. Marinate the apple slices in the sweet‑sour chili‑lime vinaigrette. Fold in the napa cabbage and spring onion strips, sugar snap peas, herbs and cashews. Serve soy sauce separately for drizzling.