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Prep time
15 minutes
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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
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Ingredients
- For the dressing
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2/3 cup
freshly squeezed lime juice, about 6 limes
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2 teaspoons
sugar
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2 teaspoons
fish sauce
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2 teaspoons
water
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4
small Thai bird chilies (or one Fresno chili), thinly sliced
- For the slaw
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1/2
small red onion
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2
Granny Smith apples
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2-4 tablespoons
shelled, roasted, salted peanuts
Directions
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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.
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Slice onions thinly and set aside.
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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.
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Core and grate apples (unpeeled) and immediately combine with the dressing to prevent apples from turning brown.
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Just before serving, sprinkle crushed peanuts on top
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