Name: Zucchini Ribbon Salad with Lime Juice, Red Chile and Peanuts
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
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

Watch how to make this recipe.

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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Zucchini Ribbon Salad with Lime Juice, Red Chile and Peanuts

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