Thai-Style Shredded Apple Salad Recipe

Introduction

Discover a vibrant and refreshing Thai-style shredded apple salad that’s bursting with flavor and texture. This colorful dish combines crisp vegetables, crunchy peanuts, and a creamy, tangy peanut dressing, making it perfect as a light lunch or a side dish for 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: Place the rice noodles in a heatproof bowl and cover with boiling water. Let them stand for 3 minutes until slightly softened, then drain well.
2. Step 2: In a separate bowl, whisk together the peanut butter, lime zest, lime juice, maple syrup, sesame oil, fish sauce, soy sauce or tamari, and grated ginger until smooth and well combined.
3. Step 3: In a large bowl, combine the cooked noodles, grated carrots, shredded mangetout, spring onions, chopped coriander, roasted peanuts, apple matchsticks, and sliced radishes.
4. Step 4: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
5. Step 5: Serve the salad topped with extra coriander and peanuts, alongside lime wedges for an extra burst of freshness.

Tips & Variations

• For a vegetarian or vegan option, substitute the fish sauce with a splash of soy sauce or tamari.
• Swap Granny Smith apples for crisp pears or jicama for a different crunch and sweetness.
• Add a handful of chopped fresh chili or a dash of chili flakes if you like your salad with some heat.
• Use crunchy roasted cashews instead of peanuts for a different nutty flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day, as the apples may brown and the noodles soften over time. For best texture, prepare the dressing separately and toss just before serving. Leftovers can be reheated briefly, but this salad is best enjoyed fresh and cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this salad?

Yes, you can substitute rice noodles with glass noodles or thin vermicelli, but make sure to soak or cook them according to the package instructions so they are tender and easy to toss in the salad.

How can I keep the apples from browning?

To prevent browning, toss the apple matchsticks in a little lime juice before adding them to the salad. The acidity helps maintain their fresh appearance and crisp texture.

Thai-Style Shredded Apple Salad Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

A refreshing Thai-style shredded apple salad featuring tender rice noodles, crisp vegetables, crunchy peanuts, and a vibrant peanut-lime dressing, perfect as a light lunch or a flavorful side dish.

• Author: Kai
• 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. Soften Noodles: Place the rice noodles in a heatproof bowl and cover with boiling water. Let them stand for 3 minutes until they soften slightly, then drain thoroughly.
2. Prepare 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 dressing is smooth and well combined.
3. Combine Salad Ingredients: In a large bowl, add the softened noodles, grated carrots, shredded mangetout, finely sliced spring onions, chopped coriander, roughly chopped roasted peanuts, apple matchsticks, and thinly sliced radishes.
4. Toss Salad with Dressing: Pour the dressing over the salad ingredients and toss everything together gently but thoroughly to coat all the components evenly with the dressing.
5. Serve: Transfer the salad to serving plates or a bowl, garnish with extra coriander and peanuts, and serve with lime wedges on the side for added zing.

Notes

• For a nut-free version, substitute peanut butter and peanuts with sunflower seed butter and roasted sunflower seeds.
• You can adjust the level of spice by adding a small amount of chopped chili or chili flakes to the dressing.
• Use tamari for a gluten-free alternative to soy sauce.
• Serve immediately for best texture; noodles may soak up dressing if left too long.

Keywords: Thai salad, shredded apple salad, peanut dressing, rice noodles, healthy salad, quick salad