Shrimp & Apple Salad
In Thailand, one of our popular salads is called yum ma muong which is prepared with mango and shrimp. In celebration of the fall season, I decided to make an adjustment on this classic Thai salad and use apples instead of mango. In western countries we’re lucky to have so many varieties of apples to choose from! I went with a combination of granny smiths and honeycrisps, for a bit of tartness and sweetness in each bite. The shrimp is a great protein to enhance the texture of our Thai apple salad while allowing the complex flavors from the sweet and tangy dressing to shine. Yum!
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Use a mortar and pestle to grind Thai chili, palm sugar, dried shrimp, and garlic cloves into a paste.
Add fish sauce and lime juice, then stir until the sugar has dissolved.
In a salad bowl, combine sliced apple, shrimp, sliced onion, Makrut chiffonade, chopped peanuts, mint, cilantro, and scallions. Add dressing and toss lightly.