Author Notes: An ancient issue of Gourmet suggested that Granny Smiths could be substituted for the green papayas that make up one of my favorite Thai dishes. Unable to find not-yet-ripe papayas, I tried it, and the result was delicious. Since then, I’ve created several variations, but this one — with its bright peppers, zesty mint and crunchy nuts — is my favorite. —mg2157
Serves: 4
Ingredients
Salad
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3
Granny Smith apples
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2
large carrots
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1
red bell pepper
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1
medium head Napa cabbage
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1/3
cup julienned mint leaves
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1/4
cup toasted chopped cashews
Dressing
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1/3
cup rice vinegar
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3
small limes, juiced
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2
tablespoons sesame oil
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1/2
teaspoon sambal olek (may substitute a pinch of chile flakes)
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salt and pepper to taste
Directions
- Peel, core and slice apples into 1/4-inch matchsticks. Slice red pepper into 1/4-inch matchsticks. Shred cabbage and carrots in food processor or by hand. Combine apples, pepper, carrots and cabbage and mint leaves in large bowl.
- In small bowl, whisk together rice vinegar, lime juice, sesame oil, chile paste, salt and pepper. Pour dressing over salad and toss to combine.
- Just before serving, add cashews over top and serve.