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
Makes: 2 cups
Prep time: 15 min
For the dressing
cup freshly squeezed lime juice, about 6 limes
teaspoons fish sauce
small Thai bird chilies (or one Fresno chili), thinly sliced
For the slaw
small red onion
Granny Smith apples
tablespoons shelled, roasted, salted peanuts
- 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