Crisp apples, thinly sliced red onion, and fresh cilantro are tossed in a light honey-sesame dressing for a salad that is sweet, tangy, savory, and refreshingly crunchy.

Inspired by a simple apple-and-onion salad, this version refines the balance with rice vinegar, fresh ginger, toasted sesame oil, and sesame seeds. The result is brighter, more aromatic, and more balanced while preserving the simplicity of the original.

Ingredients

For the Salad

• 2 large crisp apples, such as Honeycrisp, Pink Lady, Fuji, or Granny Smith
• 1/2 medium red onion, very thinly sliced
• 1/3 cup loosely packed fresh cilantro leaves, roughly chopped
• 1 tablespoon fresh lemon or lime juice
• 1 tablespoon toasted sesame seeds

For the Honey-Sesame Dressing

• 1 tablespoon soy sauce
• 1 1/2 tablespoons rice vinegar
• 2 teaspoons honey
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon finely grated fresh ginger
• 1/4 teaspoon freshly ground white pepper

Instructions

1. Place the thinly sliced red onion in a bowl of ice water and let stand for 10 minutes. Drain thoroughly and pat dry.
2. Core the apples, leaving the peel intact, and cut them into thin matchsticks.
3. Place the apples in a large bowl and immediately toss with the lemon or lime juice.
4. In a small bowl, whisk together the soy sauce, rice vinegar, honey, toasted sesame oil, fresh ginger, and white pepper until the honey is completely dissolved.
5. Add the drained red onion to the apples.
6. Pour about 3/4 of the dressing over the apples and onion. Toss gently until evenly coated.
7. Add the cilantro and toasted sesame seeds and toss again.
8. Taste and add the remaining dressing only if needed. The salad should be lightly dressed rather than wet.
9. Serve immediately, or refrigerate for 10 to 15 minutes before serving.

Cook’s Notes

Honeycrisp and Pink Lady apples provide an especially good balance of sweetness, tartness, and crunch. Granny Smith creates a sharper, more tart version.

Keep the apple peel intact. It adds color, texture, and structure to the thin matchsticks.

Soaking the red onion briefly in ice water removes some of its harshness while maintaining its crisp texture.

Fresh ginger makes a noticeable difference in this simple dressing. Keep the amount modest so it complements rather than overwhelms the apples.

The salad is best shortly after it is dressed. Soy sauce and vinegar gradually pull moisture from the apples and onions, so for maximum crunch, serve within about 30 minutes.

For additional heat, add 1/4 teaspoon crushed red pepper flakes or a few very thin slices of fresh jalapeño or Fresno chile.

For a nuttier variation, substitute chopped roasted peanuts or cashews for the sesame seeds.

Serving Suggestions

Serve as a refreshing side with grilled chicken, pork chops, pork tenderloin, grilled shrimp, teriyaki chicken, or Asian-style barbecue.

The crisp acidity also makes it especially good alongside fried chicken, pork cutlets, or other rich foods.

For a light entrée, serve over mixed greens and top with grilled chicken or shrimp.

Beverage Suggestions

Pair with Sauvignon Blanc, dry Riesling, Pinot Grigio, or a crisp lager.

For a nonalcoholic option, serve with unsweetened iced green tea, chilled jasmine tea, sparkling water with lime, or ginger-infused sparkling water.

Crisp Apple & Red Onion Salad With Honey-Sesame Dressing

Crisp Apple & Red Onion Salad With Honey-Sesame Dressing

Crisp apples, thinly sliced red onion, and fresh cilantro are tossed in a light honey-sesame dressing for a salad that is sweet, tangy, savory, and refreshingly crunchy.

Inspired by a simple apple-and-onion salad, this version refines the balance with rice vinegar, fresh ginger, toasted sesame oil, and sesame seeds. The result is brighter, more aromatic, and more balanced while preserving the simplicity of the original.

Ingredients

For the Salad

• 2 large crisp apples, such as Honeycrisp, Pink Lady, Fuji, or Granny Smith
• 1/2 medium red onion, very thinly sliced
• 1/3 cup loosely packed fresh cilantro leaves, roughly chopped
• 1 tablespoon fresh lemon or lime juice
• 1 tablespoon toasted sesame seeds

For the Honey-Sesame Dressing

• 1 tablespoon soy sauce
• 1 1/2 tablespoons rice vinegar
• 2 teaspoons honey
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon finely grated fresh ginger
• 1/4 teaspoon freshly ground white pepper

Instructions

1. Place the thinly sliced red onion in a bowl of ice water and let stand for 10 minutes. Drain thoroughly and pat dry.
2. Core the apples, leaving the peel intact, and cut them into thin matchsticks.
3. Place the apples in a large bowl and immediately toss with the lemon or lime juice.
4. In a small bowl, whisk together the soy sauce, rice vinegar, honey, toasted sesame oil, fresh ginger, and white pepper until the honey is completely dissolved.
5. Add the drained red onion to the apples.
6. Pour about 3/4 of the dressing over the apples and onion. Toss gently until evenly coated.
7. Add the cilantro and toasted sesame seeds and toss again.
8. Taste and add the remaining dressing only if needed. The salad should be lightly dressed rather than wet.
9. Serve immediately, or refrigerate for 10 to 15 minutes before serving.

Cook’s Notes

Honeycrisp and Pink Lady apples provide an especially good balance of sweetness, tartness, and crunch. Granny Smith creates a sharper, more tart version.

Keep the apple peel intact. It adds color, texture, and structure to the thin matchsticks.

Soaking the red onion briefly in ice water removes some of its harshness while maintaining its crisp texture.

Fresh ginger makes a noticeable difference in this simple dressing. Keep the amount modest so it complements rather than overwhelms the apples.

The salad is best shortly after it is dressed. Soy sauce and vinegar gradually pull moisture from the apples and onions, so for maximum crunch, serve within about 30 minutes.

For additional heat, add 1/4 teaspoon crushed red pepper flakes or a few very thin slices of fresh jalapeño or Fresno chile.

For a nuttier variation, substitute chopped roasted peanuts or cashews for the sesame seeds.

Serving Suggestions

Serve as a refreshing side with grilled chicken, pork chops, pork tenderloin, grilled shrimp, teriyaki chicken, or Asian-style barbecue.

The crisp acidity also makes it especially good alongside fried chicken, pork cutlets, or other rich foods.

For a light entrée, serve over mixed greens and top with grilled chicken or shrimp.

Beverage Suggestions

Pair with Sauvignon Blanc, dry Riesling, Pinot Grigio, or a crisp lager.

For a nonalcoholic option, serve with unsweetened iced green tea, chilled jasmine tea, sparkling water with lime, or ginger-infused sparkling water.