Apple and Smoked Salmon Salad

This salad combines Thai flavorings with apples and kumquats. The recipe is adapted from one of our favorite Thai cookbooks, Cracking the Coconut by Su-Mei Yu.


8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 100
Caloriesfromfat 7 %
Fat 0.8 g
Satfat 0.2 g
Monofat 0.3 g
Polyfat 0.2 g
Protein 3.6 g
Carbohydrate 21.2 g
Fiber 1.4 g
Cholesterol 3 mg
Iron 0.4 mg
Sodium 868 mg
Calcium 18 mg


1/4 cup granulated sugar
1/4 cup Thai fish sauce
2 tablespoons light brown sugar
1/4 teaspoon kosher or sea salt
1/2 cup fresh lime juice
3 cups thinly sliced Granny Smith apple (about 3/4 pound)
1/2 cup thinly sliced shallots
1/2 cup thinly sliced kumquats or 1 cup pomegranate seeds
1 teaspoon minced serrano chile
4 ounces thinly sliced smoked salmon, cut into 1/4-inch-wide strips


To prepare the dressing, combine first 4 ingredients in a small saucepan. Bring to a boil; cook 1 minute or until sugars dissolve. Cool; stir in lime juice.

To prepare salad, combine apple and remaining ingredients in a medium bowl. Drizzle dressing over salad; toss gently to coat.