Makes about 2 cups
One medium Granny Smith or very firm and tart apple
One medium (50g) shallot
Two small tomatoes, cut into 1/4-inch dice
Lime juice, to taste
Fish sauce, to taste
Dried red pepper powder, to taste
About 2-3 tablespoons of chopped cilantro leaves
Put 2-3 cups of iced water in a bowl; keep it handy.Core the apple and cut it in half. Slice each half lengthwise into thin slices. Make stacks of 4-5 apple slices and cut them lengthwise again into thin matchsticks.Soak the apple matchsticks in the prepared iced water.Slice the shallot thinly lengthwise.In a mixing bowl, toss together the shallot slices, tomatoes, the well-drained apple matchsticks, and cilantro.Season to taste with fish sauce, lime juice, and dried red pepper powder.Serve immediately as a topping for grilled or pan-fried fish. (This salad goes particularly well with a piece of halibut, lightly salted, dusted with flour, and pan-fried until the skin is golden brown and crispy and the flesh is moist and flaky.)
Variation: Throw in about ¼ cup of roasted cashews.
Enjoy! (:
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