You just read Peach and Cucumber Salad; sounds, simple and seasonally refreshing. And then you're going to read the recipe and the first ingredient is fish sauce. Fish sauce?? Yes, fish sauce. You are now probably having the same initial reaction that I did,😶😐. Me, being a rather culinarily curious individual, I had to try it and I am so glad I did. Another recipe to add to the caché!
This salad is sweet and has a little bit of kick from the heat. The original recipe called for chili-garlic paste which is a bit on the sweeter side, so I changed things up. I choose to add red bell pepper and Sambal Oelek and it worked out just right. I also used diced red onion in lieu of sliced shallot rings. The freshly squeezed lime juice and fresh herbs really bring all of the flavors together for one fantastic salad that is delicious on its own, but it pairs extremely well with grilled meats. Speaking of grilled meats, stay tuned...
Happy cooking!Printable Recipe
Peach and Cucumber Salad
serves 4 to 6
1 1/2 Tablespoons fish sauce
1 1/2 Tablespoon granulated sugar
1 Tablespoon lime zest
3 Tablespoon freshly squeezed lime juice
1 teaspoon chili paste such as Sambal Oelek (more or less to taste)
1 1/2 teaspoons finely grated fresh ginger
1 1/2 pounds ripe but firm peaches, peeled, halved, pitted and cu into 1/2 inch pieces (about 3 1/2 cups)
1 English cucumber, halved lengthwise, seeded and sliced into 1/4-inch half moons
1 red bell pepper, seeded, julienned and cut julienned pieces cut into thirds
1/4 cup finely diced red onion
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
Combine fish sauce, sugar, lime zest and juice, chili-garlic sauce, and ginger in large bowl. Add peaches, cucumber, mint, cilantro, and shallot and toss to combine. Let sit for 5 minutes to allow flavors to meld. Serve. Enjoy!
Source: Adapted from Cook's Country, June/July2022