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

INGREDIENTS:

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: