recipe 
yields
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
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)
Dressing
Salad
steps
Dressing
- Combine all ingredients until honey dissolves. Can be made one day ahead.
Salad
- Combine all ingredients except lettuce leaves.
- Lightly massage until vegetables have softened slightly. Right before serving, toss with dressing and divide among optional lettuce leaves.
Date Published: 08.01.15
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- from Chef Phoebe Lawless of Durham, North Carolina
