Serves 4
30 min
Vietnamese-Inspired Peach Salad
Recipe GLPR953ef73a5389cd
A bright and refreshing Vietnamese-style salad featuring sweet donut peaches, crispy fried shallots, and tender butter lettuce dressed in a vibrant lime-fish sauce vinaigrette with fresh mint and peanuts. This dish balances tangy, sweet, and savory flavors in every bite.
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Ingredients
1.06 cups canola oil, divided
1 large shallot, thinly sliced
¼ cup fresh lime juice
1 tablespoon light brown sugar
2 tablespoons fish sauce
1 clove garlic, grated
½ red Fresno chile, thinly sliced, optional
3 donut peaches
1 head butter lettuce, separated into leaves
1 cup fresh mint leaves
¼ cup roasted salted peanuts, chopped
Directions
Heat 1 cup of canola oil in a small skillet over medium-high heat until it shimmers. Carefully add the sliced shallot and fry, stirring frequently, for 4–5 minutes until golden brown and crispy. Transfer the fried shallots to a paper towel-lined plate and set aside. Reserve 1 tablespoon of the oil in the pan (discard the excess or save for another use).
In a small bowl, whisk together the reserved 1 tablespoon of warm oil, lime juice, brown sugar, fish sauce, grated garlic, and the sliced red Fresno chile if using. Set the dressing aside to let flavors blend.
Slice the donut peaches in half, remove the pit, and cut into thin wedges.
Arrange the butter lettuce leaves on a serving platter or individual plates. Layer the peach wedges over the lettuce.
Drizzle the lime-fish sauce dressing evenly over the salad. Scatter the fried shallots, fresh mint leaves, and chopped peanuts over the top. Serve immediately.
