Spicy Green Apple Salad (ยำแอปเปิ้ล)

I made this impromptu salad the other day as the topping for a piece of pan-fried halibut. It was nothing special -- just a simple salad that is normally made with grated green mangoes. Actually, I think I've come to like this version made with tart and crisp Granny Smith apples much more.

It's the crunch. I like the crunch.

Spicy Green Apple Salad (ยำแอปเปิ้ล)
Makes about 2 cups
Printable Version


One medium Granny Smith or very firm and tart apple
One medium (50g) shallot
Two small tomatoes, cut into 1/4-inch dice
Lime juice, to taste
Fish sauce, to taste
Dried red pepper powder, to taste
About 2-3 tablespoons of chopped cilantro leaves

Put 2-3 cups of iced water in a bowl; keep it handy.

Core the apple and cut it in half. Slice each half lengthwise into thin slices. Make stacks of 4-5 apple slices and cut them lengthwise again into thin matchsticks.

Soak the apple matchsticks in the prepared iced water.

Slice the shallot thinly lengthwise.

In a mixing bowl, toss together the shallot slices, tomatoes, the well-drained apple matchsticks, and cilantro.

Season to taste with fish sauce, lime juice, and dried red pepper powder.

Serve immediately as a topping for grilled or pan-fried fish. (This salad goes particularly well with a piece of halibut, lightly salted, dusted with flour, and pan-fried until the skin is golden brown and crispy and the flesh is moist and flaky.)

Variation: Throw in about ¼ cup of roasted cashews.