Thai peach salad

8 servings

  • 1 tbsp ( 15 mL) brown sugar,
  • 1 tbsp ( 15 mL) minced or grated fresh ginger,
  • 1 large garlic clove, minced,
  • 4 tsp ( 20 mL) freshly squeezed lime juice,
  • 1 tsp ( 5 mL) fish sauce,
  • 1 tsp ( 5 mL) hot chili-garlic sauce,
  • 1/4 tsp ( 1 mL) salt,
  • 2 tbsp ( 30 mL) vegetable oil,
  • 1 tbsp ( 15 mL) toasted sesame oil,
  • 4 to 6 fresh peaches or nectarines,
  • 2 sweet peppers, preferably red,
  • 8 cups ( 2 L) mixed salad greens,
  • 1/2 cup ( 125 mL) fresh coriander leaves (optional).

Dressing

  1. In a medium-size bowl, stir sugar with ginger, garlic, lime juice, fish sauce, chili-garlic sauce and salt.
  2. Whisk in vegetable and sesame oils.
  3. Use right away or leave at room temperature up to half a day or refrigerate up to 3 days.

Salad

  1. Just before serving, peel peaches.
  2. Halve, remove pits and thinly slice.
  3. Place in a bowl. Quarter peppers and remove seeds.
  4. Then thinly slice and add to peaches.
  5. Whisk dressing, pour over peach mixture and gently stir until coated.
  6. Toss in a large salad bowl with greens and coriander, if using.
  7. Taste and add more salt, if needed.

 

This entry was posted in One of a kind / Inne and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published.