Vietnamese-Inspired Peach Salad


Give in-season peaches the savory treatment in this refreshing and flavorful salad.

Vietnamese Inspired Peach Salad
Photo: Heami Lee
Hands On Time:
30 mins
Total Time:
30 mins

This vibrant salad hits every note: sweet, salty, savory, sour, and just a bit spicy. White-fleshed donut peaches, which are sweeter and smoother than their more common cousins, balance bold Southeast Asian flavors, but any ripe peach will work just fine. A light yet flavorful lime dressing made with fish sauce, garlic, just enough sugar to balance out all the assertive flavors, and red chile gently marinates the peaches before they're tossed with crisp, tender lettuce and bright mint. To make this salad veggie-friendly, shop for vegetarian fish sauce.


  • 1 cup plus 1 Tbsp. canola oil, divided

  • 1 large shallot (about 5 oz.), thinly sliced

  • ¼ cup fresh lime juice (from 3 limes)

  • 1 tablespoon light brown sugar

  • 2 tablespoons fish sauce

  • 1 clove garlic, grated (1 tsp.)

  • ½ red Fresno chile, thinly sliced (about 1 Tbsp.), optional

  • 3 donut peaches

  • 1 7-oz. head butter lettuce, separated into leaves (about 6 cups)

  • 1 cup fresh mint leaves

  • ¼ cup chopped roasted, salted peanuts


  1. Place 1 cup oil and shallot in a small saucepan over medium. Cook, stirring occasionally, until shallot is golden brown, about 15 minutes. Using a slotted spoon, transfer shallot to a towel-lined plate.

  2. Meanwhile, combine lime juice, sugar, fish sauce, garlic, remaining 1 tablespoon oil, and chile (if using) in a small bowl, whisking until sugar is dissolved.

  3. Slice peaches into thin rounds; start at the bottom and cut around pit to remove. Place slices on a plate and top with 3 tablespoons lime juice mixture. Let stand for 5 minutes.

  4. Layer lettuce leaves, peach slices, and mint on a platter. Sprinkle with fried shallots and peanuts. Drizzle with remaining lime juice mixture. Serve immediately.

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