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
Scale
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
