Spicy Green Apple Salad (ยำแอบเปิ้ล)

thai salad
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.

Spicy Green Apple Salad (ยำแอบเปิ้ล)
Prep time
Total time
Recipe type: Salad, Condiment
Cuisine: Thai
Serves: Makes 2 cups
  • 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
  1. Put 2-3 cups of iced water in a bowl; keep it handy.
  2. 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.
  3. Soak the apple matchsticks in the prepared iced water.
  4. Slice the shallot thinly lengthwise.
  5. In a mixing bowl, toss together the shallot slices, tomatoes, the well-drained apple matchsticks, and cilantro.
  6. Season to taste with fish sauce, lime juice, and dried red pepper powder.
  7. 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.)
Variations: Throw in about ¼ cup of roasted cashews. Perhaps some grilled shrimp?


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