Betty's Apple and Sugar Snap Pea Salad

Betty's Apple And Sugar Snap Pea Salad Recipe

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Betty Bramanis


A light and refreshing salad, which is such a pretty addition to your table - perfect for your next gathering. Best made just before serving.


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No-Cook or Other


  • ·
    3 large apples (i like fuji), cored, and sliced as thin as you can
  • ·
    220 g (1/2 pound) sugar snap peas, ends trimmed
  • ·
    a large handful of rocket, about 2 cups
  • ·
    a large handful of finely sliced cabbage (i like to use the purple for colour), about 2 cups
  • ·
    1/2 cup roasted almonds, chopped

  • ·
    1 tablespoon sesame oil
  • ·
    1 tablespoon olive oil
  • ·
    2 tablespoons apple vinegar
  • ·
    1 tablespoon toasted sesame seeds - optional

How to Make Betty's Apple and Sugar Snap Pea Salad


  1. In a serving bowl or platter (I like a platter) sprinkle over the rocket and cabbage. Then add the other salad ingredients, being sure to spread out all the ingredients everywhere so it looks appealing.
  2. Make the dressing by, combining all the ingredients together and gently spooning the dressing all over OR,
    place all the salad and dressing ingredients in a large bowl and toss well.
  3. Serve immediately.

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