Peach Cucumber Salad with Japanese Dressing
Now that we’re in the middle of summer, it’s peach season, and it’s the perfect time to get creative with your salads and take them to the next level. I absolutely love this salad— it’s made with peaches, cucumber, toasted almonds, mint leaves, and an incredible Japanese dressing. I can’t wait for you to try this one!
Here’s a step by step video of the recipe, if you prefer:
📝 The ingredients I’ve used for this salad
For this peach salad, I’ve used the following ingredients:
- 2 medium-sized peaches
- 2 medium-sized cucumbers
- 40 grams of toasted almonds
- 10 mint leaves
And for the Japanese dressing, I’ve used:
- 4 tablespoons of rice vinegar
- 1/2 teaspoon of soy sauce
- 1 tablespoon of demerara sugar
- 1/2 teaspoon of fine salt
It’s a simple combination of ingredients, but the end result was amazing.
👨🏻🍳 Here’s how easy it is to make this salad
To start this recipe, I preheated the oven to 170ºC (340ºF) and spread almonds on a parchment-lined baking tray. I toasted them for 7 minutes, watching carefully to prevent burning, and set them aside to cool down.
Then, I prepared the dressing. This involved heating the ingredients to dissolve the sugar and then allowing the mixture to cool before adding it to the salad.
In a small saucepan, I combined rice vinegar, soy sauce, demerara sugar, and fine salt. I heated the mixture over low heat, stirring continuously until the sugar was fully dissolved. Then, I removed the saucepan from the heat and let the dressing cool completely.
As the dressing cooled, I peeled the cucumbers, sliced them very thinly, sprinkled 1 teaspoon of salt over the slices, massaged them thoroughly, and set them aside for 5 minutes to allow the salt to draw out excess moisture.
Next, I sliced the peaches and added them to a salad bowl. Before adding the cucumbers, I squeezed them to remove excess moisture. Then, I added the toasted almonds, which I had chopped beforehand, followed by chopped mint leaves and the Japanese dressing.
Using salad servers, I gently tossed everything together. Before serving, I let the salad sit for 5 minutes to allow the flavors to meld.
💬 Questions people ask
How should I choose the peaches for my salad?
In my experience, the best peaches for a salad are ones that are ripe but still firm— so what I like to do is gently squeeze the peach – if it gives slightly under pressure but doesn’t feel mushy, it’s likely to be ripe enough for the salad.
Should I peel the peaches, or can I leave the skin on?
I think it’s a matter of preference—I usually leave the peach skin on. However, I always check the condition of the skin; if it’s a bit damaged, I consider removing it.
How should I store the leftovers?
Whenever there is leftover salad, I usually put it in an airtight container in the fridge and try to eat it within a day or two. If I think there will be leftovers, I sometimes leave the salad undressed and add the dressing just before eating, which helps keep the salad fresh for a bit longer.
Peach Cucumber Salad
- Total Time: 17 minutes
- Yield: 2 people 1x
- Diet: Vegan
Description
This refreshing peach salad features juicy peaches, thinly sliced cucumbers, toasted almonds, and mint leaves, all tossed in a sweet and sour Japanese dressing. It’s easy to prepare and perfect for any occasion.
Ingredients
Salad base:
- 40 grams of almonds, chopped
- 2 medium-sized cucumbers, thinly sliced
- 1 teaspoon of salt
- 2 medium-sized peaches, sliced
- 10 mint leaves, chopped
Salad dressing:
- 4 tablespoons of rice vinegar
- 1/2 teaspoon of soy sauce
- 1 tablespoon of demerara sugar
- 1/2 teaspoon of fine salt
Instructions
- Preheat oven to 170ºC (340ºF). Spread the almonds on a parchment-lined baking tray and toast for about 7 minutes or, until fragrant, and slightly darker. Chop the toasted almonds. (see note)
- In a saucepan, combine rice vinegar, soy sauce, sugar, and fine salt. Heat over low heat, stirring until the sugar dissolves. Remove from heat and let it cool completely.
- Peel and slice the cucumbers very thinly. Sprinkle a teaspoon of salt over the slices, massage thoroughly, and set aside for 5 minutes to draw out excess moisture.
- Slice the peaches and add to a salad bowl. Squeeze the cucumber slices to remove moisture and add to the bowl. Add chopped almonds, chopped mint leaves, and the cooled dressing. Gently toss everything together and let sit for 5 minutes before serving.
Notes
- The almonds can burn quickly, so keep a close eye on the oven. To simplify, you can skip this step and use chopped, untoasted almonds.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salads
🙏🏻 Before you go, I’ve got a favor to ask!
I’d love to get your feedback on this recipe! Feel free to leave a comment below detailing your experience— and let others know how you feel about it!
Of course, you can also ask any questions you may have about the recipe— and we’ll try to respond ASAP.
