Zucchini Ribbon Salad with Lime Juice, Red Chile and Peanuts (Aarti Sequeira) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
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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