Spicy Peach Cucumber Salad: The Crisp and Fiery Summer Side You Need
A refreshing sweet and spicy salad featuring juicy peaches, crisp cucumber, and a sesame-chili dressing finished with fragrant Thai basil.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Ingredients
- 2 ripe peaches, thinly sliced
- 1 large English or Persian cucumber, thinly sliced
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon red chili flakes
- 2 tablespoons fresh Thai basil leaves, torn
- Pinch of salt
- Optional: lime zest or a splash of lime juice
- Optional: drizzle of honey, to taste
- Optional: black sesame seeds, for garnish
Instructions
1. Slice the peaches and cucumber into uniform 1/8-inch slices using a sharp knife or mandoline.
2. In a small bowl, whisk together the rice vinegar, toasted sesame oil, red chili flakes, and a pinch of salt. Adjust with lime zest, lime juice, or honey if desired.
3. Place the sliced peaches and cucumbers in a large bowl. Pour the dressing over the top and gently toss until evenly coated.
4. Let the salad sit for at least 10 minutes to allow the flavors to meld and the juices to mingle.
5. Just before serving, scatter torn Thai basil over the top and garnish with black sesame seeds if desired. Serve chilled or at room temperature.
Notes
Use peaches that are ripe but still slightly firm for the best texture.
If Thai basil is unavailable, substitute with a mix of fresh mint and cilantro.
Adjust chili flakes to suit your spice preference.
Best enjoyed fresh but can be refrigerated for up to 1 day.
Find it online: https://cookingwithramsay.com/spicy-peach-cucumber-salad/