Zucchini Ribbon Salad with Lime Juice, Red Chile and Peanuts

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 large zucchini
  • 2 limes, juiced (1/4 cup fresh lime juice)
  • 1 large Fresno chile or half a jalapeno, seeded and minced
  • 2 tablespoons light brown sugar
  • 2 tablespoons fish sauce
  • 1 clove garlic, minced
  • Rounded 1/4 cup shelled roasted, salted peanuts
  • 1/2 pint cherry tomatoes, sliced in half
  • Small handful of chopped fresh cilantro
  • Kosher salt and freshly ground black pepper
Directions

Trim the stem end off of the zucchini. Using a mandoline, thinly shave the zucchini from pole to pole into beautiful long ribbons.

In a small bowl, whisk together the lime juice, chile, brown sugar, fish sauce and garlic.

Set a small skillet over high heat. Add the peanuts and toast until they begin to char, about 5 minutes. Remove them from the heat, and finely chop.

Toss the zucchini with the dressing, tomatoes and cilantro. Sprinkle with the peanuts. Taste for seasoning (it may need a touch more salt) and serve immediately.


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    Recipe courtesy of Michael Chiarello