Thai Apple Salad – Vegan and Omnivore Options

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This Thai Apple Salad recipe 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 it’s 100% plant-based!

Making the Salad

This is an easy salad to make. The key is to slice the carrots and the apples as thinly as possible – ideally you’ll want to use a mandoline for this.

Place the carrots and apples in your serving dish and then make the dressing. If you’re not vegan you can use regular fish sauce. If vegan, see the image below or the recipe notes for an alternative to fish sauce that uses Asian black bean sauce – this has a similar funky, fermented flavour.

Other Recipes You Might Like:

• 15-Minute Thai Green Curry
• 15-Minute Thai Chickpea Curry (Vegan or Pork)
• Simple Citrus Salad
• Mediterranean Salad Two Ways: Halloumi or Chicken
• Plant-Based Lemony Caesar Salad

Printable Recipe Card: Thai Apple Salad

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Thai Apple Salad

Loosely based on a Thai dish called Som Tam, this salad is Thai in spirit, sweet, salty, spicy, and garlicky. Plant-based. Gluten-free. Easy prep. 

Prep Time10 mins

Marinating Time15 mins

Total Time10 mins

Course: Salad, side

Cuisine: Thai

Keyword: carrot and apple salad, easy salad, som tom, spicy apple salad, spicy carrot salad, spicy thai salad, thai salad

Servings: 6 side salads

Calories: 56kcal

Author: Sylvia Eastman

Ingredients

• 1 green apple
• 2-3 medium-sized carrots {Use rainbow carrots for a colourful presentation{
• 1 Thai chili, seeds removed, finely minced
• 2 cloves garlic, finely micned
• 1 1/2 tablespoons lime juice
• 1 tablespoon sweetener {palm sugar is traditional. You can also uses coconut syrup or just plain sugar.}
• 1 teaspoon {vegan} fish sauce {See Recipe Notes for substitution}
• 1/4 cup peanuts or cashews, finely chopped

Instructions

• Slice the apples and carrots, as thinly as possible. If you have a mandoline, now’s a good time to use it! Watch your fingers! Put the sliced apples and carrots in the serving dish.
• In a small bowl, combine the chili, garlic, lime juice, sweetener, and {vegan} fish sauce, or black bean paste. Taste and adjust seasonings as desired.
• Pour the dressing over the apples and carrots, toss together, and place in the fridge to marinate for 15 minutes or so.
• Serve with the chopped peanuts or cashews.

Notes

If You Can’t Find Vegan Fish Sauce

In a pinch, you can mix together 1/2 teaspoon of black bean sauce, 2 tablespoons of water, and 1/4 teaspoon of salt. It won’t exactly taste like fish sauce but it does offer that funky, fermented flavour inherent in regular fish sauce. 

Storage

This will keep in the fridge for several days but the apples will start to look like fresh. The flavours will also intensify so be aware of that. 

Nutrition

Calories: 56kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Sodium: 54mg | Potassium: 132mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3415IU | Vitamin C: 5.3mg | Calcium: 12mg | Iron: 0.5mg

Make it a Meal

This Thai Apple Salad is part of not not’s Make it a Meal series, where I make a meal made of plant-based recipes with vegetarian and omnivore-friendly options. The other recipes in this Meal, called Thai One On, are Butternut Squash Green Curry and Papaya Ice with Pomegranate Reduction.

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