Thai Apple Salad {Menu 2: Thai One On}

Welcome to the second recipe of Menu #2: Thai One On, part of my Make it a Meal series! This Thai Apple Salad is loosely based off a well-known Thai dish called Som Tam, which is a spicy salad traditionally made with green papaya, dried shrimp, and peanut. Green papaya isn’t always easy to find so I substituted green apples instead, and I wanted it vegan, so no shrimp! And I’m allergic to peanuts, so they’re off the list, or at least my list! Hmm…that’s a lot of substitutions, you’re probably thinking by this point! But, don’t panic, it’s Thai in spirit – with that groovy sweet, salty, spicy thing going on. And of course, it’s 100% plant-based!

Thai apple salad.

Thai Apple Salad

PS – If you’re just catching up here, we started with a Butternut Squash Green Curry, a vegan Thai-inspired curry with an omnivore option (cause you know I’m a middle-child, peace-loving wanna be food diplomat.)

PSS – I really wanted this series to be gluten-free too, but was ultimately defeated by trying to find a vegan substitute for fish sauce. I could not find bottled vegan fish sauce, even in my hippy dippy hometown of Vancouver, so I ended up using black bean sauce in my recipe, which, bloody hell, contains soy, which of course, sometimes contains gluten. I tried!


  • 1 green apple
  • 2-3 medium-sized carrots. Note: for a colourful presentation use rainbow carrots if you can find them.
  • 1 Thai chili, seeds removed, finely minced (more if you like heat)
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons lime
  • 1 tablespoon sweetener {traditional is palm sugar, I used coconut syrup}
  • 1 teaspoon Easy 2 Ingredient Vegan Fish Sauce or fish sauce if carnivore
  • 1/4 cup finely chopped peanuts or cashews

thai apple salad_whole_text_IMG_1213


  1. Thinly slice the apples and carrots. If you have a mandoline, now’s a good time to use it! Put the sliced apples and carrots in the serving dish.
  2. In a small bowl, combine the chili, garlic, lime juice, sweetener, and {vegan} fish sauce. Taste and adjust seasonings as desired.
  3. Pour the dressing over the apples and carrots, toss together, and place in the fridge to marinate for 15 minutes or so.
  4. Serve with the chopped peanuts or cashews.

PS: For dessert, we’re having Papaya & Pomegranate Ice.

What Do You Think?

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Check out some other menus!






  1. Pingback: Butternut Squash Green Curry – not not nutritious

  2. Pingback: Papaya and Pomegranate Ice – not not nutritious

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