I don't get out much these days with a 4 month old, so I'm missing traveling. I've been living vicariously through my sister, who works (and travels frequently) in Asia. She sends me loads of food pictures from her trips that inspire my recipes at the moment! This recipe is based off of Thai green papaya salad, with the season's tart green apples subbing in as I can't find a papaya in Nashville (yes, we had a baby, and moved :|). It allows me to get my fall apple fix in a fresh, no-cook side for a steak on the grill as the autumn days keep feeling like summer in my new home. Enjoy! —Emily | Cinnamon&Citrus
4 as a side
large sweet-tart green apple (such as Golden delicious or Johnny Tart), skin on
large basil leaves
large mint leaves
zest and juice of 1 lime
dark brown sugar
Thai bird chili (or red serrano, or red jalapeno. You can use a whole one if you like it really spicy)
dry roasted salted peanuts, chopped
In This Recipe
Make a sauce using the lime juice and zest, brown sugar, fish sauce, minced Thai bird chili, garlic and shallot.
Chop the cilantro and chiffonade the mint and basil leaves. Peel and cut the carrot into rough matchsticks. Cut the apple into similar size matchsticks as the carrot. Combine into a large bowl and pour the sauce over. Let sit 10 minutes or so so the flavors blend. Top with chopped peanuts.