Thai-style Shredded Apple Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Toss Salad with Dressing: Pour the peanut dressing over the salad ingredients and toss thoroughly to coat everything evenly with the flavorful dressing.
- 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
