I made this impromptu salad the other day as the topping for a piece of pan-fried halibut. It was nothing special — just a simple salad that is normally made with grated green mangoes. Actually, I think I’ve come to like this version made with tart and crisp Granny Smith apples much more.
It’s the crunch. I like the crunch.
- One medium Granny Smith or very firm and tart apple
- One medium (50g) shallot
- Two small tomatoes, cut into ¼-inch dice
- Lime juice, to taste
- Fish sauce, to taste
- Dried red pepper powder, to taste
- About 2-3 tablespoons of chopped cilantro leaves
- Put 2-3 cups of iced water in a bowl; keep it handy.
- Core the apple and cut it in half. Slice each half lengthwise into thin slices. Make stacks of 4-5 apple slices and cut them lengthwise again into thin matchsticks.
- Soak the apple matchsticks in the prepared iced water.
- Slice the shallot thinly lengthwise.
- In a mixing bowl, toss together the shallot slices, tomatoes, the well-drained apple matchsticks, and cilantro.
- Season to taste with fish sauce, lime juice, and dried red pepper powder.
- Serve immediately as a topping for grilled or pan-fried fish. (This salad goes particularly well with a piece of halibut, lightly salted, dusted with flour, and pan-fried until the skin is golden brown and crispy and the flesh is moist and flaky.)