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
For the dressing
freshly squeezed lime juice, about 6 limes
small Thai bird chilies (or one Fresno chili), thinly sliced
For the slaw
small red onion
Granny Smith apples
shelled, roasted, salted peanuts
In This Recipe
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.
Slice onions thinly and set aside.
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.
Core and grate apples (unpeeled) and immediately combine with the dressing to prevent apples from turning brown.
Just before serving, sprinkle crushed peanuts on top