Apple

Thai-style Green Apple Salad

September 29, 2018
Photo by Emily | Cinnamon&Citrus
Author Notes

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

  • Prep time 20 minutes
  • Serves 4 as a side
Ingredients
  • 1 large sweet-tart green apple (such as Golden delicious or Johnny Tart), skin on
  • 1 medium carrot
  • 1/4 cup cilantro
  • 5 large basil leaves
  • 6 large mint leaves
  • zest and juice of 1 lime
  • 1 garlic clove
  • 1 tablespoon dark brown sugar
  • 1 tablespoon fish sauce
  • 1/2 Thai bird chili (or red serrano, or red jalapeno. You can use a whole one if you like it really spicy)
  • 1 small shallot
  • 1/4 cup dry roasted salted peanuts, chopped
In This Recipe
Directions
  1. Make a sauce using the lime juice and zest, brown sugar, fish sauce, minced Thai bird chili, garlic and shallot.
  2. 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.

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