Recipe courtesy of Aarti Sequeira

Zucchini Ribbon Salad with Lime Juice, Red Chile and Peanuts

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

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Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 4 servings

Nutrition Info

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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

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.