Rejuvenating Balinese Green Apple Slaw

September 16, 2018
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Photo by Beautiful, Memorable Food
  • Prep time 15 minutes
  • Makes 2 cups
Author Notes

This slaw was inspired by a rejuvenating green apple juice cocktail I had at an eco-resort in Bali years ago. It 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). This type of dressing is used commonly throughout Southeast Asia for vegetable and green (unripe) fruit salads, and also as a dipping sauce for grilled meats. It's a little spicy, savory, crunchy, tart, and very refreshing. —Beautiful, Memorable Food

What You'll Need
  • For the dressing
  • 2/3 cup freshly squeezed lime juice, about 6 limes
  • 2 teaspoons sugar
  • 2 teaspoons fish sauce
  • 2 teaspoons water
  • 4 small Thai bird chilies (or one Fresno chili), thinly sliced
  • For the slaw
  • 1/2 small red onion
  • 2 Granny Smith apples
  • 2-4 tablespoons shelled, roasted, salted peanuts
  1. Make the dressing first so flavors have time to blend. Combine the first four dressing ingredients in a bowl and stir well. Add sliced chilies. Set aside.
  2. Slice onions thinly 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 grate apples (unpeeled) and immediately combine with the dressing to prevent apples from turning brown.
  5. Just before serving, sprinkle crushed peanuts on top

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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!

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