Rejuvenating Balinese Green AppleĀ Salad

June 18, 2011
1 Ratings
  • Prep time 20 minutes
  • Makes 2 to 3 cups
Author Notes

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

What You'll Need
  • For the dressing
  • 2/3 cup freshly squeezed lime juice (from about 6 small limes)
  • 2 teaspoons sugar
  • 2 teaspoons fish sauce
  • 2 teaspoons water
  • 4 red Thai bird chillies, sliced into thin rings
  • For the salad
  • 2 Granny Smith apples
  • 1/2 small red onion
  • 3 tablespoons shelled, roasted peanuts
  1. Make the dressing first so flavors have time to meld. Combine the first four dressing ingredients in a bowl and stir well. Add sliced chilies and then set aside.
  2. Slice onions and set aside.
  3. Crush peanuts. I find it easiest to use a mortar and pestle. Alternatively, place peanuts in a ziploc bag, seal, and roll with a rolling pin until coarsely crushed.
  4. Core and julienne green apples and immediately combine with the dressing to prevent apples from turning brown.
  5. Just before serving, sprinkle crushed peanuts on top.

See what other Food52ers are saying.

  • Min
  • Beautiful, Memorable Food
    Beautiful, Memorable Food
  • Sagegreen
I'm the author Spicebox Kitchen and a physician and chef who teaches healthy cooking classes in San Francisco at the Thrive Kitchen. Come cook with me! More information on Facebook at TheDoctorsSpicebox. To your health!

4 Reviews

Min October 29, 2014
Can't wait to try this. Love Balinese food.
Beautiful, M. June 25, 2011
Thank you Sagegreen and sdebrango. I really enjoy the complexity of Southeast Asian flavors, and the tang of Granny Smiths goes really well with them.
Sagegreen June 18, 2011
I love how simple this is!