Thai-inspired Green Apple Salad

Course: Salad

Cuisine: Thai

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: servings

Calories: 578kcal

Author: Marvellina

This Thai-inspired green apple salad (yum mamuang or som tum mamuang) 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!

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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