It’s apple season. I have a confession to make – I’m not that fond of apples. At least, I’m not fond of apples on their own. I was very pleased, therefore, to find this recipe for a fresh and zingy apple salad. It specifies green apples, but the lime juice in the dressing is sour enough so that sweet, red apples would do just as well. I’ve also made it considerably more substantial with the addition of chinese leaves and carrots (I had purple ones to hand so that’s why they’re a strange colour in the photo!)
This would do well alongside a curry or a tofu stew, but the Thai flavours aren’t so dominant as to rule out some falafel either.
For the garnish:
1 shallot, finely sliced
1 tbsp roasted peanuts, finely chopped
For the salad:
2 medium green apples
1 tbsp lime juice
4 cherry tomatoes, quartered
4 chinese leaf leaves, shredded
1 small carrot, julienned
2 tbsp coriander, chopped
For the dressing:
1 lime, juiced
1 tbsp soy sauce
1/2 tsp sugar
1/2 red chilli, finely chopped
1 clove garlic, crushed
Heat some oil in a pan and add the shallots. Fry until golden brown and then put on to kitchen paper to drain.
Finely core and slice the apples and toss in the lime juice to stop them browning.
Add the rest of the salad ingredients and mix thoroughly.
Mix the dressing ingredients together and pour over the salad.
Top with the peanuts and crispy fried shallots.