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1 tbsp brown sugar
1 tbsp minced or grated fresh ginger
1 large garlic clove, minced
4 tsp freshly squeezed lime juice
1 tsp fish sauce
1 tsp hot chili-garlic sauce
1/4 tsp salt
2 tbsp vegetable oil
1 tbsp toasted sesame oil
4 to 6 peaches, or nectarines
2 bell peppers, preferably red
8 cups mixed greens, preferably mesclun mix
1/2 cup fresh cilantro leaves, optional
In a medium-size bowl, stir sugar with ginger, garlic, lime juice, fish sauce, chili-garlic sauce and salt. Whisk in vegetable and sesame oils. Use right away or leave at room temperature up to half a day or refrigerate up to 3 days.
Just before serving, peel peaches. Halve, remove pits and thinly slice. Place in a bowl. Quarter peppers and remove seeds. Then thinly slice and add to peaches. Whisk dressing, pour over peach mixture and gently stir until coated. Toss in a large salad bowl with greens and coriander, if using. Taste and add more salt, if needed.
Calories 91, Protein 1.6g, Carbohydrates 10.8g, Fat 5.3g, Fibre 2.1g, Sodium 154mg.
This is no ordinary peach salad-- we've taken the flavours of Thailand and married them with the best of Canadian seasonal produce.