About 1 Tablespoon sugar, or more to taste
About 1/2 serrano chili, sliced into thin disks
2 teaspoons fish sauce
4 green apples
5 sprigs cilantro
1 shallot, thinly sliced
1/3 cup toasted cashews
Small and large bowls
1. Make the dressing
With the box grater, grate the lime zest (the skin of the lime).
Put the zest in a small bowl.
Cut the lime in half and squeeze each half into the bowl.
Mix in sugar, sliced chilies, and fish sauce.
Taste the dressing: It should be tart, but not too tart. If it is too tart, add a pinch more sugar.
2. Make the salad
Using the side of the box grater with the large holes, grate the apple.
Add the apple to a large bowl and mix it together with the shallot slices.
Pluck the cilantro leaves off the stems and add them to the bowl.
With clean hands or tongs, mix the dressing into the apples until the apples are well coated. Before serving, sprinkle the cashews on top.