Chef Jessica’s recipe from today’s KATU Afternoon Live. Mmmm, delicious!
Green Apple Salad with Thai Chili Dressing & Roasted Peanuts
3 tablespoon fish sauce
1/4 cup freshly squeezed lime juice
2 tablespoon brown sugar, or more to taste
1 to 2 teaspoon Thai chili sauce
1/4 cup dry shredded unsweetened coconut
2 green apples
2 cups bean sprouts
1/2 cup chopped fresh cilantro
3 to 4 spring onions, sliced
1 fresh-cut red chili, optional
A handful of peanuts or cashews, left whole or roughly chopped
1/3 cup fresh basil
Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy and salty, but more sweet than sour. Set aside.
Place coconut in a dry frying pan or wok. “Dry-fry” the coconut, as if you were stir-frying it, 2 to 3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
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. Drain apples. Add the bean sprouts, cilantro, green onions, the fresh-cut chili (if using), plus half the toasted coconut. Toss well to combine.
Add the dressing and toss again. Do a taste-test – add more fish sauce if needed. If you prefer it sweeter, add a little more sugar (honey works too). If you prefer more spice, add more chili sauce. If too salty or sweet, add more lime juice.
Place on a serving platter. Sprinkle the nuts, basil and remaining toasted coconut over the top.