I'm always looking for another way to use zucchini this time of year, and when I saw this on the Food Network, she said it was inspired by Thai green papaya salad (which we love). The dressing was very similar and we really enjoyed this salad (eat it all the first night though -- it didn't make great leftovers).
Recipe courtesy Aarti Sequeira
- Prep Time: 10 min
- Inactive Prep Time:--
- Cook Time: 5 min
- Level: Easy
- Serves: 4 servings
- 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
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.