Green apple salad tastes slightly tart, slightly sweet and slightly hot, a delightful combination. More importantly with a crisp bite to it, this salad ends up being a side dish in itself. —Annada Rathi
medium Granny Smith Apple grated
powder of roasted peanuts
thai chile pepper diced fine (optional)
black/yellow mustard seeds
In This Recipe
Squeeze out liquid from grated Granny Smith apple. No need to peel the apple skin as the flecks of skin will provide nice color contrast to the apple flesh.
In a bowl mix the grated apple, peanut powder, lime juice and salt. If you cannot have peanuts, substitute with same proportion of almond powder. No need to toast almonds before use.
In a small pan heat oil. Add mustard seeds and cover the pan with a lid as mustard seeds will start popping. Once the popping stops, add turmeric and chile pieces and turn the heat off. Pour this seasoned oil over the apple mixture.
Apart from providing a rich golden color to the salad, the seasoned oil brings all the ingredients to a homogeneous whole.