Chef Jessica’s recipe from today’s KATU Afternoon Live. Mmmm, delicious!

Green Apple Salad with Thai Chili Dressing & Roasted Peanuts


Serves 6 


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.