Thai-style shredded apple salad
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Thai-style shredded apple salad

Green mango is a more traditional element of Thai-style salads, but when it’s not available, Granny Smith apples work well as a substitute

  • Prep:20 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 378
  • fat 20g
  • saturates 4g
  • carbs 36g
  • sugars 0g
  • fibre 7g
  • protein 11g
  • salt 2.91g

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

Method

  1. Put the rice noodles in a heatproof bowl, cover with boiling water and leave to stand for 3 mins until softened slightly, then drain. Whisk all the dressing ingredients together until smooth.

  2. Put the cooked noodles, the carrots, mangetout, spring onions, coriander, peanuts, apples and radishes in a bowl, and toss with dressing until everything is coated. Serve topped with extra coriander and peanuts, with lime wedges on the side.

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