Thai-Style Shredded Apple Salad Recipe

Introduction

This Thai-style shredded apple salad is a fresh and vibrant dish packed with crunchy vegetables, tangy lime, and a rich peanut dressing. It’s perfect for a light lunch or a colorful side that adds a burst of flavor to any meal.

Ingredients

• 90g rice noodles (about 2 nests)
• 2 large carrots, grated
• 100g mangetout, shredded
• Small bunch of spring onions, finely sliced
• 25g coriander, roughly chopped, plus extra to serve
• 50g roasted peanuts, roughly chopped, plus extra to serve
• 2 Granny Smith apples, cored and sliced into matchsticks
• 100g radishes, finely sliced
• 50g smooth peanut butter
• 2 limes, zested and juiced, plus extra wedges to serve
• 1 tbsp maple syrup
• 2 tbsp sesame oil
• 2 tbsp fish sauce
• 1 tbsp soy sauce or tamari
• 1 tsp finely grated ginger

Instructions

1. Step 1: Put the rice noodles in a heatproof bowl and cover with boiling water. Let them stand for 3 minutes until softened slightly, then drain well.
2. Step 2: Whisk together the peanut butter, lime zest and juice, maple syrup, sesame oil, fish sauce, soy sauce, and grated ginger until smooth to make the dressing.
3. Step 3: In a large bowl, combine the cooked noodles, grated carrots, shredded mangetout, sliced spring onions, chopped coriander, chopped peanuts, apple matchsticks, and sliced radishes.
4. Step 4: Toss everything with the dressing until well coated.
5. Step 5: Serve the salad topped with extra coriander and peanuts, with lime wedges on the side for squeezing.

Tips & Variations

• For a vegetarian version, swap fish sauce with soy sauce or tamari.
• Add some chopped fresh chili or a dash of chili flakes if you like a bit of heat.
• Roast the peanuts yourself for a fresher, nuttier flavor.
• Use red apples if Granny Smith isn’t available; just expect a sweeter salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day to keep the vegetables crisp. It’s best eaten fresh, but if needed, gently toss again before serving. Keep lime wedges separate to preserve freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prepare the dressing and chop the ingredients ahead of time, but it’s best to toss the salad just before serving to keep the noodles and vegetables fresh and crunchy.

What can I substitute for rice noodles?

If you can’t find rice noodles, you can use thin vermicelli or even spiralized vegetables like zucchini noodles as a lighter alternative.

Thai-Style Shredded Apple Salad Recipe

Print Recipe

★★★★★

4.4 from 75 reviews

A refreshing and vibrant Thai-style shredded apple salad featuring crunchy vegetables, tender rice noodles, and a creamy peanut dressing. This salad combines the sweetness of apples with tangy lime, savory fish sauce, and a hint of ginger, making it a perfect light and flavorful dish.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 18 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad

• 90g rice noodles (about 2 nests)
• 2 large carrots, grated
• 100g mangetout, shredded
• small bunch of spring onions, finely sliced
• 25g coriander, roughly chopped, plus extra to serve
• 50g roasted peanuts, roughly chopped, plus extra to serve
• 2 Granny Smith apples, cored and sliced into matchsticks
• 100g radishes, finely sliced

Dressing

• 50g smooth peanut butter
• 2 limes, zested and juiced, plus extra wedges to serve
• 1 tbsp maple syrup
• 2 tbsp sesame oil
• 2 tbsp fish sauce
• 1 tbsp soy sauce or tamari
• 1 tsp finely grated ginger

Instructions

1. Prepare the noodles: Place the rice noodles in a heatproof bowl and cover them with boiling water. Let them soak for 3 minutes until they soften slightly, then drain well to remove excess water.
2. Make the dressing: In a separate bowl, whisk together the smooth peanut butter, lime zest and juice, maple syrup, sesame oil, fish sauce, soy sauce or tamari, and grated ginger until the mixture is smooth and creamy.
3. Combine the salad: In a large mixing bowl, add the drained rice noodles, grated carrots, shredded mangetout, finely sliced spring onions, chopped coriander, roughly chopped roasted peanuts, apple matchsticks, and sliced radishes.
4. Toss with dressing: Pour the prepared peanut dressing over the salad ingredients and toss well to ensure everything is evenly coated with the flavorful dressing.
5. Serve: Plate the salad and garnish with extra coriander, roasted peanuts, and lime wedges on the side for an added fresh zing.

Notes

• For a vegan version, substitute fish sauce with soy sauce or a vegan fish sauce alternative.
• To add protein, consider mixing in grilled chicken, tofu, or shrimp.
• Adjust the lime and maple syrup quantities to balance tartness and sweetness to your taste.
• Use gluten-free tamari if gluten sensitivity is a concern.
• This salad is best served immediately to maintain the crisp texture of the apples and vegetables.

Keywords: Thai salad, shredded apple salad, peanut dressing, rice noodles salad, healthy salad, vegetarian Thai recipe, gluten free salad