Thai Apple Salad
One of the things I missed after I moved to the suburbs was Thai food. Living in NYC, getting my hands on some spicy soup or papaya salad was just a subway ride away. I always loved the green mango salad or the shredded apples salad. This weekend I thought I would give it a try to make a version using ingredients you could get at your local market. This means no fish sauce or little dried shrimps…just the basics…
Thai Apple Salad Recipe
- 1 medium Gala apple (or any apple of your choice)…Julienne before using.
- ½ cup of carrot (julienne)
- ½ cup of cucumber (julienne or sliced)
- ½ lemon
- 1 tsp. of creamy seed butter
- ¼ tsp. of hot sauce (I used Sriracha hot sauce.)
- chili flakes to garnish
- a pinch of salt
- 2 tsp. of raw organic agave (or honey if you are not a vegan.)
(This amount will depend on how tart you like your dressing, I like mine tart, I wound up only using 2 tsp. of honey)
PREPPING THE SALAD:
Zest half of the lemon.
Immediately after you julienne your apple, squeeze a quarter the lemon juice *(this is approx. 2-3tsp.) on the apples.
Add the zest to the apples and toss it well.
You can toss in the cucumber and carrots with the apples (like a tossed salad) OR plate them separately in layers (as pictured).
ASSEMBLING THE DRESSING:
In a small bowl, place your 1tsp. of seed butter, hot sauce and salt. Next, add the juice of the remaining quarter of the lemon *(approx. 2-3tsp.)…next add the honey and whisk together until smooth.☺
ASSEMBLING THE SALAD:
Now you have the salad and the dressing….dress your salad and sprinkle some of the chili flakes on top. ENJOY!
*This represents that lemon sizes and amount of juice varies in produce, please adjust accordingly.
Yields 1 serving:
Thai Apple Salad
Clean Eating Gluten Free Foodie
Top 8 Allergen Free