Green Peach Salad with Thai Chile and Lime

Green Peach Salad with Thai Chili and Lime
Photo by Nicholas Pironio

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4–6 servings as a side

  • 3 tablespoons fish sauce
  • 2 tablespoons honey
  • Juice of 3 limes
  • ½ tablespoon minced fresh ginger
  • 1 teaspoon minced fresh garlic
  • 1 minced shallot
  • Salad
  • 1½ cups unripe peaches peeled, sliced from the pit and julienned
  • 1½ cups shredded green cabbage
  • 1½ cups halved cherry tomatoes
  • 2 cups dry charred green beans
  • 1 cup cilantro leaves
  • 1 cup mint leaves
  • 1 cup Thai basil leaves
  • ½ cup hot chiles, julienned
  • 1 cup chopped salted peanuts
  • ½ teaspoon salt
  • Bibb or Boston lettuce leaves (optional)


  1. Combine all ingredients until honey dissolves. Can be made one day ahead.


  1. Combine all ingredients except lettuce leaves.
  2. Lightly massage until vegetables have softened slightly. Right before serving, toss with dressing and divide among optional lettuce leaves.


  • from Chef Phoebe Lawless of Durham, North Carolina

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