Thai-Style Shredded Apple Salad Recipe
Introduction
This Thai-style shredded apple salad is a refreshing and crunchy dish bursting with vibrant flavors. Combining crisp apples and fresh vegetables with a tangy peanut dressing, it’s perfect as a light lunch or a colorful side.
Ingredients
- 90g rice noodles (about 2 nests)
- 2 large carrots, grated
- 100g mangetout, shredded
- Small bunch of spring onions, finely sliced
- 25g coriander, roughly chopped, plus extra to serve
- 50g roasted peanuts, roughly chopped, plus extra to serve
- 2 Granny Smith apples, cored and sliced into matchsticks
- 100g radishes, finely sliced
- 50g smooth peanut butter
- 2 limes, zested and juiced, plus extra wedges to serve
- 1 tbsp maple syrup
- 2 tbsp sesame oil
- 2 tbsp fish sauce
- 1 tbsp soy sauce or tamari
- 1 tsp finely grated ginger
Instructions
- Step 1: Place the rice noodles in a heatproof bowl and cover with boiling water. Let them stand for 3 minutes until they soften slightly, then drain well.
- Step 2: In a separate bowl, whisk together the peanut butter, lime zest and juice, maple syrup, sesame oil, fish sauce, soy sauce, and grated ginger until smooth to make the dressing.
- Step 3: In a large mixing bowl, combine the cooked noodles, grated carrots, shredded mangetout, sliced spring onions, chopped coriander, chopped peanuts, apple matchsticks, and sliced radishes.
- Step 4: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
- Step 5: Serve the salad topped with extra coriander and peanuts, accompanied by lime wedges on the side for an extra burst of freshness.
Tips & Variations
- For a vegan version, substitute fish sauce with extra soy sauce or a splash of tamari and use maple syrup as the sweetener.
- Add chopped fresh chili or a dash of chili flakes for a spicy kick.
- Swap Granny Smith apples for crispy pears if you prefer a slightly sweeter flavor.
- Toast the peanuts lightly before chopping to enhance their nutty aroma.
Storage
Store the salad in an airtight container in the refrigerator for up to 1 day. The noodles and vegetables may soften over time, so it’s best enjoyed fresh. If needed, gently toss the salad before serving to redistribute the dressing. Do not freeze.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the dressing in advance?
Yes, the dressing can be made a day ahead and stored in the refrigerator in a sealed container. Give it a good whisk before using.
What can I substitute for mangetout if unavailable?
You can use snow peas or thinly sliced green beans as a crisp alternative to mangetout in this salad.
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Thai-Style Shredded Apple Salad Recipe
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This vibrant Thai-style shredded apple salad combines the crunch of fresh vegetables and fruit with a creamy, tangy peanut dressing. Featuring softened rice noodles, shredded carrots, mangetout, spring onions, coriander, roasted peanuts, crisp Granny Smith apples, and radishes, this refreshing salad is tossed in a zesty lime and peanut sauce that balances sweet, sour, and savory flavors. Perfect as a light main or side dish, it offers a delightful fusion of textures and tastes inspired by Thai cuisine.
Ingredients
Salad
- 90g rice noodles (about 2 nests)
- 2 large carrots, grated
- 100g mangetout, shredded
- Small bunch of spring onions, finely sliced
- 25g coriander, roughly chopped, plus extra to serve
- 50g roasted peanuts, roughly chopped, plus extra to serve
- 2 Granny Smith apples, cored and sliced into matchsticks
- 100g radishes, finely sliced
Dressing
- 50g smooth peanut butter
- 2 limes, zested and juiced, plus extra wedges to serve
- 1 tbsp maple syrup
- 2 tbsp sesame oil
- 2 tbsp fish sauce
- 1 tbsp soy sauce or tamari
- 1 tsp finely grated ginger
Instructions
- Prepare the rice noodles: Place the rice noodles in a heatproof bowl, cover them with boiling water, and let them stand for 3 minutes until they are slightly softened. Drain the noodles well afterward to remove excess water.
- Make the dressing: In a separate bowl, whisk together the smooth peanut butter, lime zest and juice, maple syrup, sesame oil, fish sauce, soy sauce or tamari, and finely grated ginger until the dressing is smooth and well combined.
- Combine the salad ingredients: In a large mixing bowl, combine the drained rice noodles, grated carrots, shredded mangetout, finely sliced spring onions, roughly chopped coriander, chopped roasted peanuts, sliced Granny Smith apples, and finely sliced radishes.
- Toss with dressing: Pour the prepared peanut-lime dressing over the salad ingredients and toss everything gently but thoroughly until all components are evenly coated with the dressing.
- Serve the salad: Transfer the salad to serving plates or a large bowl. Garnish with extra coriander leaves and additional chopped roasted peanuts. Serve with lime wedges on the side for extra tanginess.
Notes
- Use gluten-free soy sauce or tamari if you prefer a gluten-free version.
- If peanuts are a concern, you can substitute with cashews or omit them altogether.
- Adjust the amount of lime juice and maple syrup according to your preferred balance of tangy and sweet flavors.
- For a vegan version, ensure to use vegan fish sauce alternatives or omit fish sauce and boost umami with tamari.
- The rice noodles should be softened but still slightly firm to provide a nice texture in the salad.
- This salad is best served fresh but can be refrigerated for up to one day; toss again before serving if it sits.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Keywords: Thai salad, shredded apple salad, peanut dressing, rice noodle salad, fresh vegetable salad, healthy Thai recipe
