The Peach Truck Cookbook
Stephen and Jessica Rose started the wildly successful Peach Truck, and now have a cookbook of the same name. Here, we've excerpted four fabulous recipes from it.
1. Whisk together the chile, garlic, lime juice, fish sauce, vegetable oil, brown sugar, and shallot in a large bowl. Set aside ½ cup.
2. Add the watermelon, mango, peaches, cucumber, basil, and mint to the large bowl, tossing well. Sprinkle with the peanuts and serve with the reserved dressing on the side for dipping or drizzling.
Ingredients
SERVINGS: 6 Serving(s)
- 1 Thai chile, minced
- 1 garlic clove, minced
- ¼ cup fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon vegetable oil
- 1 tablespoon brown sugar
- 1 shallot, thinly sliced
- 1 pound watermelon, peeled and cut into 1/4-inch-thick matchsticks (about 3 cups)
- 1 mango, pitted, peeled, and cut into 1/4-inch-thick matchsticks (about 1 cup)
- 2 medium peaches, pitted and cut into 1/4-inch-thick matchsticks (about 2 cups)
- 1 cucumber, peeled, seeded, and cut into 1/4-inch-thick matchsticks (about 1 cup)
- ½ cup fresh Thai basil leaves
- ½ cup fresh mint leaves
- ½ cup chopped dry-roasted peanuts
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