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Author Notes: An ancient issue of Gourmet suggested that Granny Smiths could be substituted for the green papayas that make up one of my favorite Thai dishes. Unable to find not-yet-ripe papayas, I tried it, and the result was delicious. Since then, I've created several variations, but this one -- with its bright peppers, zesty mint and crunchy nuts -- is my favorite. - mg2157
- 3 Granny Smith apples
- 2 large carrots
- 1 red bell pepper
- 1 medium head Napa cabbage
- 1/3 cup julienned mint leaves
- 1/4 cup toasted chopped cashews
- 1/3 cup rice vinegar
- 3 small limes, juiced
- 2 tablespoons sesame oil
- 1/2 teaspoon sambal olek (may substitute a pinch of chile flakes)
- salt and pepper to taste
- Peel, core and slice apples into 1/4-inch matchsticks. Slice red pepper into 1/4-inch matchsticks. Shred cabbage and carrots in food processor or by hand. Combine apples, pepper, carrots and cabbage and mint leaves in large bowl.
- In small bowl, whisk together rice vinegar, lime juice, sesame oil, chile paste, salt and pepper. Pour dressing over salad and toss to combine.
- Just before serving, add cashews over top and serve.
- This recipe was entered in the contest for Your Best Carrot Recipe
- This recipe was entered in the contest for Your Best Salad with Apples
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