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This Thai-inspired green apple salad is a fresh, bold, and aromatic dish that’s sure to impress. The crisp apples, tangy dressing, and crispy anchovies create a perfect interplay of textures and flavors, making it a dish you’ll crave time and time again. Try it at your next gathering or weeknight dinner to bring a taste of Thailand to your table!
If you love the vibrant flavors of Thai green mango salad (yum mamuang or som tum mamuang) , you will enjoy this Thai-inspired green apple salad. By substituting green apple, like Granny Smith, for green mango, you get a crisp texture and sweet-tart flavor that mimics the tropical fruit while offering a unique twist. Combined with crispy fried anchovies, fragrant herbs, and a bold dressing, this salad is a symphony of textures and tastes that will whet your appetite with every bite.
Why You’ll Love This Salad
1. Flavor Explosion: The combination of sour lime, savory fish sauce, spicy chili, and sweet brown sugar creates a perfect balance of Thai-inspired flavors.
2. Crisp Texture: Green apple provides a satisfying crunch that contrasts beautifully with the tender herbs and crispy anchovies.
3. Fragrant Aromatics: Lime leaves and lemongrass bring a burst of citrusy freshness that’s quintessentially Thai.
4. Versatile: Serve it as a light appetizer, side dish, or pair it with rice for a simple yet flavorful meal.
Thai-inspired Green Apple Salad
Ingredients
- 2 medium-size green apple I used Granny Smith
- Juice of 1 lime
- 1 large red chili seeded and cut into strips
- 4 Tbsp dried anchovies
- 4 Tbsp roasted peanuts salted or unsalted
- ¼ cup Cooking oil
Aromatics:
- 2 stalks lemongrass
- 8 kaffir lime leaves fresh/frozen, divided
- 1 small red onion
- ½ cup cilantro leaves finely chopped
- ¼ cup Mint leaves
Dressing:
- 2 red bird's eye chilies chopped, more if you want it spicier
- 1 Tbsp minced garlic
- 2 Tbsp chopped coriander stems
- 1 tsp brown sugar
- ¼ tsp salt or more as needed
- 3 Tbsp lime juice
- 2 Tbsp fish sauce
Instructions
Prepare dressing:
- Place the chilies, coriander stems, minced garlic in a mortar and use a pestle to pound it into a paste-like consistency. If you don't have a mortar and pestle, you can use a mini food processor or blender. It won't work for large equipment because the quantity is too small. Alternatively, you can put them in a ziploc bag and pound them with heavy object or use a rolling pin to smash them
- Add the salt, sugar, lime juice, and fish sauce. It should be sour, spicy, and savory. Cover and keep this in the fridge for up to one week
Prepare the aromatics:
- Remove the outer husks and the woody top halves. Use a sharp knife to slice them thinly
- Thinly sliced the red onion
- Use kitchen shears to cut 3 lime leaves into thin strips. Remove the tough vein in the center of each leaf. Reserve the other 5 leaves for frying
Pan fry the anchovies, peanuts, and kaffir lime leaves:
- Heat up about 1/4 cup oil over medium heat. When you put a skewer in a oil and the oil bubbles around it, the oil is ready. Add the dried anchovies and fry over medium heat until they turn golden brown and crispy. This happens quickly, about 10-15 seconds. Remove and put them on an absorbent paper towel
- You can also fry the peanuts briefly in a oil until golden brown, about 10-15 seconds. Usually skin-on peanuts are used. I use store-bought unsalted roasted peanuts that don't have the skin anymore
- Using the same oil, fry the lime leaves until crispy, again, another 10-15 seconds. If you use fresh lime leaves, the color should be bright green. I use previously frozen lime leaves and when you fry them, they turn brown and won't have that bright green color, but they are still crispy
Prepare the apples:
- Put about 2 cups of cold water in a large mixing bowl. Add juice of 1 lime. This is to soak the cut apples briefly to prevent them from turning brown later
- Peel and core the apples. Cut the apples into quarters and then cut into 1/4 inch slices and then into long strands, about 1/4-inch thick. You can also use a mandolin slicer with 1/4-inch teeth to cut into long thin strands.
- Place the cut apples in the lime water and continue to cut the rest of the apples
Assembling:
- Drain off the soaking water and remove the apple to a large mixing bowl.
- Add the aromatics (except for the fried lime leaves), chili strips, and peanuts. You can prepare ahead up to this point. Cover and keep them chilled in the fridge.
When ready to serve:
- Pour the dressing over the salad and toss to combine them evenly. Sprinkle the crispy anchovies on top and toss again. My kids like crispy anchovies sprinkle on top without being tossed together with the salad to maintain the crispiness of the anchovies.
- Portion into individual serving plate and serve immediately. Sprinkle with fried lime leaves, crispy anchovies on top if you didn't toss them with the salad in the earlier step
*Nutrition facts are just estimates and calculated using online tools*
Tips for success
1. Choose the Right Apples
Use firm, tart green apples like Granny Smith to replicate the tangy notes of green mango.
2. Prepare Ingredients Fresh
For maximum flavor, slice the herbs and apples just before assembling the salad.
3. Balance the Dressing
The dressing is key. Taste it as you go, adjusting the lime juice, fish sauce, or sugar to suit your preferences.
4. Crispy Anchovies and Lime Leaves
To keep the anchovies and lime leaves crunchy, add them only at the last moment before serving.
Customizations
1. Substitute roasted cashews for peanuts for a different nutty flavor. Cashews go well with this type of salad too. If you have the budget, roasted pine nuts would be heavenly as well. I love the buttery texture of pine nuts
2. Add protein: To make it a more complete meal, you can add leftover cooked shredded chicken meat, tofu cubes, shrimp, hard-boiled eggs or soft-boiled eggs. Cook the protein separately and add them when you are ready to assemble and serve
