Spicy Apple And Fennel Salad

Ingredients

• 1 wholefennel, grated
• 2carrots, sliced
• 1 mediumcucumber, sliced
• 2 mediumapples, sliced
• 4red chillies, chopped
• 15 g (½ cup)coriander, roughly chopped
• 45 ml (3 tbsp)fish sauce
• 15 ml (1 tbsp)fresh lemon juice
• to tastesalt
• 5 ml (1 tsp)sugar

Instructions

1. 1

   Combine the produce

   Put the sliced carrots, cucumber and apples in a bowl with the grated fennel.

2. 2

   Add the herbs

   Mix in the chopped chillies and coriander.

3. 3

   Mix the dressing

   In a separate bowl, stir together the fish sauce, lemon juice, salt and sugar.

4. 4

   Dress the salad

   Drizzle the dressing over the salad and mix until combined.

5. 5

   Serve the salad

   Enjoy!

What is spicy apple and fennel salad?

This is a fresh, crunchy salad built around sliced apples and vegetables, with fennel adding a mild aniseed note. Its mix of fish sauce, lemon, chilli and coriander gives it a lively sweet-sour-savoury flavour profile.

Rather than relying on a cooked component, this version works through contrast: crisp produce meets a punchy dressing. The method is simple, so the quality and freshness of the ingredients matter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 95 calories, 3g protein, 23g carbs, 1g fat.

The apples, carrots and sugar provide most of the carbohydrates, while the fish sauce contributes protein and most of the salt; the recipe contains very little fat. For a more filling plate, serve a portion with grilled tofu, fish or chicken and a modest serving of rice.

Choosing and preparing the ingredients

Fennel: Grating it distributes its flavour throughout the salad and gives the dressing plenty of fine strands to cling to.

Apples and vegetables: Slice them to a similar thickness so each forkful is easy to eat and the textures are evenly balanced.

Chillies: Four can make the salad quite hot, depending on their variety. Remove the seeds for a gentler result.

Getting the dressing balanced

Fish sauce: It brings salty savouriness, so taste the dressing before adding much extra salt.

Lemon and sugar: Lemon juice supplies sharpness, while a little sugar softens the edges. Stir until the sugar dissolves, then adjust only if needed.

Keeping the salad crisp

Mix the dressing separately, as in the method, so its ingredients are evenly combined before they meet the produce. Add it just before serving if you want the vegetables and apples to retain more crunch.

Toss gently but thoroughly to coat the grated fennel and sliced ingredients without bruising them.

Serving ideas

Serve the salad as a fresh side with grilled fish, chicken or tofu. Its sharp dressing and crisp texture also work well beside rice or noodles.

For a more substantial meal, pair it with a protein-rich main and a serving of rice or another grain.

Adjusting the heat

The chillies are the main source of heat, and their strength can vary. Start with fewer if you are unsure, then add more to the salad before dressing.

A small amount of extra lemon can brighten the overall flavour, but add it gradually so the dressing does not become too sharp.

Recipe notes & tips

• Use a sharp knife to make even slices of apple, cucumber and carrot.
• Taste the fish-sauce dressing before adding salt.
• Remove chilli seeds to reduce the heat.
• Toss the salad shortly before serving to preserve its crunch.
• Chop the coriander roughly so its fresh flavour is distributed through the bowl.

Variations

• Milder heat: Use fewer chillies or remove their seeds before chopping.
• Extra citrus: Add a little more lemon juice for a sharper dressing.
• More crunch: Scatter over chopped peanuts just before serving.
• Fresh herbs: Add mint alongside the coriander for another aromatic note.
• Heartier meal: Serve with cooked rice and grilled tofu or fish.

Common mistakes to avoid

• Adding salt too soon: Fish sauce is already salty, so taste the dressing before seasoning further.
• Dressing too early: The produce can soften as it stands; toss it shortly before serving.
• Uneven slicing: Thick pieces are harder to coat and eat; aim for similar-sized slices.
• Overdoing the chilli: Heat varies between chillies, so begin with fewer if you are uncertain.
• Skipping the separate dressing: Mixing it first helps distribute the sugar and seasoning evenly.

How to store

Store the salad covered in the fridge and, for the best crunch, keep the dressing separate until serving. If already dressed, eat it within a day; the apples and vegetables will soften over time.

Frequently asked questions