This Crisp Apple Salad Recipe Gets Its Spark From Ginger and Chilies

Shiue, a trained chef and doctor, says taking full advantage of the flavor that spices like these have to offer helps home cooks “rely less on sugar, salt and fat”.

Extra dressing will collect in bottom of bowl; pour it over anything you eat with your salad, like rice or protein.

Storage Notes: Fish sauce can be found in well-stocked supermarkets, Asian markets or online.

REMARK: Thai chili peppers can be quite spicy. Remove seeds and membrane to reduce heat before slicing; add more peppers for a spicier salad.

  • ⅔ cup fresh lime juice (from about 5 limes)
  • 1½ teaspoons grated fresh ginger
  • 2 teaspoons granulated sugar
  • 2 teaspoons fish sauce (can be replaced with soy sauce)
  • 2 teaspoons of water
  • 2 fresh Thai chilies or other hot pepper, thinly sliced ​​(see NOTE)
  • 1 large or 2 small Granny Smith apples, unpeeled
  • ½ small red onion (2 to 3 ounces) or 1 large shallot, thinly sliced
  • 1 stalk of celery, finely chopped
  • ¼ cup roasted peanuts, finely chopped or crushed

Prepare the dressing: In a large bowl, combine the lime juice, ginger, sugar, fish sauce, water and chilies.

Make the salad: Core the apple(s) and cut into thin matchsticks until you have about 2 cups, immediately adding the cut apple to the dressing to prevent it from browning. Add the onion and celery and toss to coat. Let stand at least 10 minutes and up to 1 hour.

Sprinkle the salad with peanuts and serve as a family.

Per serving (a good ½ cup)

Calories: 115; Total fat: 5 g; Saturated fat: 1 g; Cholesterol: 0mg; Sodium: 247mg; Carbohydrates: 17g; Dietary fiber: 3g; Sugar: 10g; Protein: 3g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.