Thai-style Shredded Apple Salad Recipe

Introduction

This Thai-style shredded apple salad is a refreshing and vibrant dish that combines crisp vegetables, tangy lime, and a creamy peanut dressing. It’s perfect as a light lunch or a colorful side to your favorite Asian-inspired meals.

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: Place the rice noodles in a heatproof bowl and cover them with boiling water. Let them stand for about 3 minutes until they soften slightly, then drain thoroughly.
2. Step 2: In a separate bowl, whisk together the peanut butter, lime zest and juice, maple syrup, sesame oil, fish sauce, soy sauce (or tamari), and grated ginger until the dressing is smooth and well combined.
3. Step 3: Combine the cooked noodles, grated carrots, shredded mangetout, sliced spring onions, chopped coriander, roughly chopped peanuts, apple matchsticks, and sliced radishes in a large bowl.
4. Step 4: Pour the dressing over the salad ingredients and toss everything gently but thoroughly until well coated.
5. Step 5: Serve the salad garnished with extra coriander, peanuts, and lime wedges on the side for added freshness and zing.

Tips & Variations

• For a vegetarian version, replace fish sauce with soy sauce or tamari to keep the umami flavor.
• Add some chopped fresh chili or a dash of chili flakes if you like a bit of heat in your salad.
• Roast your own peanuts for a fresher nutty flavor, or substitute with cashews for a different twist.
• If apples aren’t in season, try using firm pear slices for a similar crunch and sweetness.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. The dressing may cause the noodles and apples to soften over time, so it’s best enjoyed fresh. If needed, toss the salad again before serving. Leftover dressing can be refrigerated separately for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to prepare and dress the salad just before serving to maintain the crisp texture of the apples and vegetables. If needed, keep the dressing separate and toss it with the salad right before eating.

What can I use if I don’t have rice noodles?

You can substitute rice noodles with thin glass noodles or even cooked thin spaghetti in a pinch. Just make sure to soak or cook them as needed and drain well before mixing.

Thai-style Shredded Apple Salad Recipe

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★★★★★

4.9 from 129 reviews

A refreshing Thai-style shredded apple salad featuring tender rice noodles, crisp vegetables, and a tangy peanut-lime dressing. This vibrant and easy-to-make salad combines the crunch of apples, carrots, and radishes with the aromatic flavors of coriander, ginger, and fish sauce, finished with roasted peanuts for added texture. Perfect as a light lunch or a side dish.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 3 minutes (no actual cooking required, just soaking noodles)
• 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. Soften the noodles: Place the rice noodles in a heatproof bowl and cover with boiling water. Leave them to soak for 3 minutes until they are softened but still slightly firm. 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 finely grated ginger until the mixture is smooth and well combined.
3. Combine the salad ingredients: In a large bowl, add the drained rice noodles, grated carrots, shredded mangetout, finely sliced spring onions, chopped coriander, roughly chopped peanuts, apple matchsticks, and finely sliced radishes.
4. Toss with dressing: Pour the prepared dressing over the salad ingredients and toss thoroughly to ensure everything is evenly coated with the flavorful dressing.
5. Serve: Transfer the salad to serving plates or a large bowl. Garnish with extra coriander and roasted peanuts. Serve with lime wedges on the side for extra brightness.

Notes

• For a vegan option, substitute fish sauce with soy sauce or a vegan fish sauce alternative.
• Make sure to slice the apples just before serving to prevent browning and maintain crispness.
• You can soak the rice noodles a bit longer if you prefer them softer, but avoid over-soaking as they may become mushy.
• The salad can be prepared ahead by chopping and storing ingredients separately; toss with dressing just before serving for freshness.
• If you prefer a spicier dressing, add a dash of chili flakes or fresh chopped chilies to the peanut dressing.

Keywords: Thai salad, apple salad, peanut dressing, rice noodles, healthy salad, gluten free, easy recipe, fresh salad