Carrot

Sort-of-Thai slaw

by:
January 12, 2011
Author Notes

An ancient issue of Gourmet suggested that Granny Smiths could be substituted for the green papayas that make up one of my favorite Thai dishes. Unable to find not-yet-ripe papayas, I tried it, and the result was delicious. Since then, I've created several variations, but this one -- with its bright peppers, zesty mint and crunchy nuts -- is my favorite. —mg2157

  • Serves 4
Ingredients
  • Salad
  • 3 Granny Smith apples
  • 2 large carrots
  • 1 red bell pepper
  • 1 medium head Napa cabbage
  • 1/3 cup julienned mint leaves
  • 1/4 cup toasted chopped cashews
  • Dressing
  • 1/3 cup rice vinegar
  • 3 small limes, juiced
  • 2 tablespoons sesame oil
  • 1/2 teaspoon sambal olek (may substitute a pinch of chile flakes)
  • salt and pepper to taste
In This Recipe
Directions
  1. Peel, core and slice apples into 1/4-inch matchsticks. Slice red pepper into 1/4-inch matchsticks. Shred cabbage and carrots in food processor or by hand. Combine apples, pepper, carrots and cabbage and mint leaves in large bowl.
  2. In small bowl, whisk together rice vinegar, lime juice, sesame oil, chile paste, salt and pepper. Pour dressing over salad and toss to combine.
  3. Just before serving, add cashews over top and serve.

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