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Thai Apple Salad Recipe

Who would guess that some of the best Thai food can be found at a small Mom & Pop restaurant in Grand Rapids, Michigan? Angel’s Thai Cafe serves delicious versions of the most popular and trendy Thai dishes – Tom Yum Soup, Pad Thai, Thai-style Fried Rice, and a dozen or so curries in red, yellow and green - as well as some Thai dishes that are not so popular and trendy. For those who aren’t planning a trip to Grand Rapids anytime soon, the following Thai Apple Salad (a Thai dish that hasn’t been popular and trendy in the past, but will become so as soon as it’s served to friends!) is very close to the one served at Angel Thai (pictured above). It’s quick and easy to make, and is pretty enough to be the star of a buffet or potluck. Because many Thai dishes are spicy, this refreshing salad is the perfect way to balance out the spiciness of a curry or other fiery dish. It’s also great to serve as the main dish for a light lunch.
At Angel’s Thai Café, they garnish the salad with 2 large shrimp; the shrimp aren’t flavored with the dressing and don’t really add to the flavor of the salad since they are just on top. For that reason, the following recipe doesn’t include shrimp. If adding shrimp, it would be a good idea to marinate them in the dressing along with the chicken, so that the flavors are blended and the shrimp tastes like it “belongs.” Although the lime juice and vinegar in the dressing prevent the apples from turning brown, this salad is best made within a few hours of serving.

6 Servings

1/2 cup rice vinegar
1/4 cup palm sugar or brown sugar
1 tablespoon Thai fish sauce
2 tablespoons fresh lime juice

1/2 cup whole cashews
3 tablespoons unsweetened coconut flakes

1 cup cooked chicken breast, thinly sliced
4 medium Granny Smith apples
1/4 cup red onions, thinly sliced and cut into 1" lengths

Thinly sliced red cabbage for garnish
  1. Preheat oven to 350°.

  2. Spread the cashews on a baking sheet and toast for 7 minutes.

  3. After 7 minutes, place the unsweetened coconut flakes on the same sheet with the cashews and bake for an additional 3 minutes, or until the coconut is toasted; set the nuts and coconut aside to cool.

  4. Mix the dressing ingredients in the blender or mix well by hand.

  5. Place the chicken in the bottom of a serving bowl and toss half of the dressing over the chicken.

  6. Core the apples (don’t peel) and cut them into 1/4" julienne strips.

  7. Toss them in the remaining dressing along with the red onions, cashews, and toasted coconut; mix with the chicken.

  8. Spread the red cabbage over the bottom of a serving platter; pile the apple mixture over the top of the red cabbage.

Amount Per Serving
Calories 254 Calories from Fat 78
Percent Total Calories From: Fat 31% Protein 13% Carb. 56%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 3 g
Cholesterol 10 mg
Sodium 187 mg
Total Carbohydrate 36 g
Dietary Fiber 5 g
Sugars 0 g
Protein 8 g

Vitamin A 3% Vitamin C 160% Calcium 0% Iron 10%

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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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