Thai-style Shredded Apple Salad Recipe

Introduction

This Thai-style shredded apple salad is a vibrant and refreshing dish that combines crunchy vegetables, crisp apples, and a tangy peanut dressing. It’s perfect for a light lunch or as a side to your favorite Asian-inspired meals.

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: Put the rice noodles in a heatproof bowl and cover with boiling water. Let them stand for 3 minutes until slightly softened, then drain thoroughly.
2. Step 2: In a separate bowl, whisk together the peanut butter, lime zest and juice, maple syrup, sesame oil, fish sauce, soy sauce, and grated ginger until smooth to make the dressing.
3. Step 3: In a large bowl, combine the cooked noodles, grated carrots, shredded mangetout, sliced spring onions, chopped coriander, roughly chopped peanuts, apple matchsticks, and sliced radishes.
4. Step 4: Pour the dressing over the salad ingredients and toss well to coat everything evenly.
5. Step 5: Serve topped with extra coriander and peanuts, and accompany with lime wedges for squeezing over the salad.

Tips & Variations

• For a vegetarian version, substitute the fish sauce with soy sauce or tamari.
• Add some cooked shredded chicken or tofu for extra protein.
• Replace mangetout with snap peas or green beans if preferred.
• Toast the peanuts lightly before chopping to enhance their flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the noodles and vegetables from becoming soggy. Re-toss before serving and enjoy chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples?

Yes, Granny Smith apples are preferred for their tartness and crunch, but you can use any firm apple that holds up well, such as Honeycrisp or Pink Lady.

How can I make this salad gluten-free?

Use gluten-free soy sauce or tamari, and ensure the rice noodles are certified gluten-free to keep the salad safe for gluten-sensitive diets.

Thai-style Shredded Apple Salad Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

This vibrant Thai-style shredded apple salad combines crunchy vegetables, fresh herbs, and a creamy, tangy peanut dressing for a refreshing and flavorful dish. Perfect as a light lunch or a colorful side, it features softened rice noodles, grated carrots, shredded mangetout, crisp radishes, and matchstick Granny Smith apples, all tossed in a zesty peanut, lime, and ginger dressing. Garnished with roasted peanuts and extra coriander, this salad balances sweet, sour, and savory notes for a delightful taste of Thai-inspired cuisine.

• Author: Ella
• 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 the rice noodles: Place the rice noodles in a heatproof bowl and cover with boiling water. Allow them to stand for 3 minutes until they soften slightly, then drain thoroughly to remove excess water.
2. Prepare the 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 finely grated ginger until the mixture is smooth and well combined.
3. Combine the salad ingredients: In a large bowl, add the drained rice noodles, grated carrots, shredded mangetout, sliced spring onions, chopped coriander, roughly chopped peanuts, matchstick apples, and finely sliced radishes. Toss these ingredients gently to mix.
4. Toss with dressing: Pour the prepared peanut-lime dressing over the salad ingredients and toss everything together until all components are evenly coated in the dressing.
5. Serve and garnish: Transfer the salad to serving plates or a large serving bowl. Garnish with extra coriander and roasted peanuts. Serve with lime wedges on the side for added freshness and zing.

Notes

• To keep the apples from browning, toss them with a little lime juice before adding to the salad.
• For a vegan version, substitute fish sauce with additional soy sauce or tamari.
• You can adjust the spiciness by adding a small amount of chopped fresh chili or chili flakes to the dressing if desired.
• This salad can be served immediately or chilled for 15–30 minutes to allow flavors to meld.
• Rice noodles are delicate; avoid over-soaking to prevent them from becoming mushy.

Keywords: Thai salad, apple salad, peanut dressing, rice noodles, healthy salad, fresh herbs, easy recipe