Summer Asian Peach Salad
An asian inspired peach, fruit and cucumber salad. Fresh herbs and a vietnamese dressing tossed through create a refreshingly sweet, salty and herbal salad. Chopped peanuts add crunch.
Yield: 8
Materials
for the Dressing
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 small shallot, thinly sliced
- 1 small fresh chili (any variety such as fresno, serrano, thai bird, etc), thinly sliced (optional)
for the Salad
- 2 cups (345 g) watermelon, cut in large matchsticks
- 2 ¼ cups (285 g) peaches, cut in large matchsticks (2 medium peaches)
- 2 cups (220 g) cucumber, cut in large matchsticks
- 1 ¼ cups (200 g) mango, cut in large matchsticks
- ½ cup mint leaves
- ¼ cup cilantro leaves (optional)
- ¼ cup thai basil (or regular basil) leaves
- ½ cup salted, roasted peanuts, roughly chopped
Instructions
- In a small bowl, combine all the ingredients for the dressing. Whisk until sugar is dissolved. Set aside.
- In a large bowl, combine all the fruit, cucumber, fresh herbs and most of the peanuts (reserve a little for garnish). Pour over the dressing and gently toss to combine. Spoon onto a serving platter or bowl. Garnish with the reserved peanuts. Serve immediately.
Notes
-any undressed salad will keep in the refrigerator for 3 days. Dressing will keep for 1 week.
-red onion can be substituted for the shallot
-leave out fresh chili if no heat is desired
-to cut matchsticks (julienne), cut fruit or vegetable into thin planks, stack a few planks and slice into matchsticks.
-cilantro can be substituted with more mint or basil
-peanuts can be substituted with cashews or a seed (such as sunflower or pumpkin), if allergic to nuts
Recipe adapted from The Peach Truck Cookbook by Jessica and Stephen Rose.
Published 2019 by Scribner, an imprint of Simon & Schuster, Inc.
Purchase the book here.