Thai peach salad

7

PREP TIME

15 min

Makes

8 servings


Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 91,
  • Protein
  • 1.6 g,
  • Carbohydrates
  • 10.8 g,
  • Fat
  • 5.3 g,
  • Fibre
  • 2.1 g,
  • Sodium
  • 154 mg.

This is no ordinary peach salad– we’ve taken the flavours of Thailand and married them with the best of Canadian seasonal produce.