This is a refreshing salad inspired by a trip to Bali. We stayed in Ubud, in Bali's central rainforest, which attracts artists and seekers of enlightenment more than the sun worshipers who flock to other parts of the island. It's a mystical place where monkeys freely roam temple grounds, where every day, anyone can get swept up in ritual Hindu ceremony processions, and where epic shadow puppet performances depicting scenes from the Ramayana stretch into the wee hours of the morning.
Our hotel was in a quiet part of Ubud surrounded by rice paddies. Its restaurant, a serene, thatch-roofed, open-air space beside a waterfall, served the curry infused flavors of Balinese food, adapted to appeal to the palates of a spa-going, transcendence-seeking clientele. I found myself drawn to the freshly prepared juice blends, each promising some form of revitalization and rejuvenation. My favorite combined green apple, celery and ginger, which promised cleansing, invigoration-- and perhaps enlightenment.
That juice cocktail inspired me to create this green apple salad, which can be eaten on its own or as a accompaniment to grilled meat, or if you are in Bali, perhaps a roast suckling pig (babi guling). Its dressing is the type used commonly throughout Southeast Asia for vegetable and green (unripe) fruit salads, and also as a dipping sauce for grilled meats. —Beautiful, Memorable Food
2 to 3 cups
For the dressing
freshly squeezed lime juice (from about 6 small limes)