Thai-style Shredded Apple Salad Recipe

Introduction

This Thai-style shredded apple salad is a fresh and vibrant dish that combines crunchy vegetables, sweet apples, and a creamy peanut dressing. It’s perfect as a light lunch or a colorful side that will brighten up 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 small bowl, whisk together the peanut butter, lime zest and juice, maple syrup, sesame oil, fish sauce, soy sauce, and grated ginger until the dressing is smooth and combined.
3. Step 3: In a large bowl, combine the cooked noodles, grated carrots, shredded mangetout, spring onions, chopped coriander, chopped peanuts, apple matchsticks, and sliced radishes.
4. Step 4: Pour the dressing over the salad and toss everything together gently until all ingredients are evenly coated.
5. Step 5: Serve the salad topped with extra coriander and peanuts, alongside lime wedges for squeezing on top.

Tips & Variations

• For a vegan version, substitute the fish sauce with soy sauce or a tamari-based seasoning.
• Use crunchy green apples like Granny Smith for the best texture and tang.
• Add sliced red chili or a pinch of chili flakes if you like a bit of heat.
• Swap the mangetout for thinly sliced cucumber or bell peppers for extra crunch.
• Toast the peanuts lightly to enhance their flavor before adding to the salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. It’s best eaten fresh, but if you need to prepare ahead, keep the dressing separate and toss just before serving. Leftovers can be gently reheated or enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this salad?

Yes, but choose crisp, tart apples like Granny Smith to balance the peanut dressing and maintain a pleasant crunch.

What can I substitute for fish sauce if I’m allergic or vegetarian?

You can replace fish sauce with soy sauce or tamari. For more depth, mix soy sauce with a little miso paste or seaweed to mimic the umami flavor.

Thai-style Shredded Apple Salad Recipe

Print Recipe

★★★★★

5 from 118 reviews

A vibrant and refreshing Thai-style shredded apple salad combining crunchy vegetables, tender rice noodles, and a creamy, tangy peanut dressing for a perfect balance of flavors and textures.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 3 minutes (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. Prepare Rice Noodles: Put the rice noodles in a heatproof bowl, cover with boiling water, and leave to stand for 3 minutes until softened slightly. Then drain the noodles thoroughly to remove excess water.
2. Make Dressing: Whisk together the smooth peanut butter, lime zest and juice, maple syrup, sesame oil, fish sauce, soy sauce (or tamari), and finely grated ginger in a bowl until the dressing is smooth and well combined.
3. Combine Salad Ingredients: In a large bowl, add the cooked and drained noodles, grated carrots, shredded mangetout, finely sliced spring onions, chopped coriander, roughly chopped roasted peanuts, sliced Granny Smith apples, and finely sliced radishes.
4. Toss Salad with Dressing: Pour the peanut dressing over the salad ingredients and toss thoroughly to coat everything evenly with the flavorful dressing.
5. Serve: Serve the salad topped with extra coriander and peanuts for garnish and lime wedges on the side for an added burst of citrus when eating.

Notes

• Soak the rice noodles just until slightly softened to prevent them from becoming mushy in the salad.
• Use crunchy Granny Smith apples for the perfect balance of tartness and texture.
• To make the salad vegan, substitute fish sauce with soy sauce or a vegan fish sauce alternative.
• Garnish with extra peanuts and coriander for added crunch and freshness.
• Serve immediately for best texture; the salad can become soggy if left too long after dressing.

Keywords: Thai salad, shredded apple salad, peanut dressing salad, rice noodle salad, healthy salad, gluten free salad, Thai cuisine