Zucchini Ribbon Salad with Lime Juice, Red Chile and Peanuts
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 141 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 895 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 4 grams
- Protein
- 7.5 grams
- Sugar
- 14 grams
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 141 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 895 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 4 grams
- Protein
- 7.5 grams
- Sugar
- 14 grams
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.
