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Thai-style shredded apple salad
Serves 4
Easy
Prep:
No cook
Green mango is a more traditional element of Thai-style salads, but when it's not available, Granny Smith apples work well as a substitute
Skip to ingredients
- 90g rice noodles(about 2 nests)
- 2 large carrotsgrated
- 100g mangetoutshredded
- small bunch of spring onionsfinely sliced
- 25g corianderroughly chopped, plus extra to serve
- 50g roasted peanutsroughly chopped, plus extra to serve
- 2 Granny Smith applescored and sliced into matchsticks
- 100g radishesfinely sliced
For the dressing
- 50g smooth peanut butter
- 2 limeszested and juiced, plus extra wedges to serve
- 1 tbsp maple syrup
- 2 tbsp sesame oil
- 2 tbsp fish sauce
- 1 tbsp soy sauce or tamari
- 1 tsp finely grated ginger
Nutrition: per serving
- kcal378
- fat20g
- saturates4g
- carbs36g
- sugars16g
- fibre7g
- protein11g
- salt2.91g
Method
step 1
Put the rice noodles in a heatproof bowl, cover with boiling water and leave to stand for 3 mins until softened slightly, then drain. Whisk all the dressing ingredients together until smooth.
step 2
Put the cooked noodles, the carrots, mangetout, spring onions, coriander, peanuts, apples and radishes in a bowl, and toss with dressing until everything is coated. Serve topped with extra coriander and peanuts, with lime wedges on the side.
