Zucchini Ribbon Salad with Lime Juice, Red Chile and Peanuts

  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Trim the stem end off of the zucchini. Using a mandoline, thinly shave the zucchini from pole to pole into beautiful long ribbons.
  2. In a small bowl, whisk together the lime juice, chile, brown sugar, fish sauce and garlic.
  3. 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.
  4. 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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