Author Notes: I wanted to create a salad that hinted at Thai or Vietnamese flavors without overwhelming the fresh produce fresh from my garden. This recipe takes a bit of inspiration from the Chayote Squash Salad with Peanuts and Lime in Sally Schneider's A New Way to Cook. But I improved on the original by using paper-thin ribbons of just-picked yellow squash rather than blanched chayote, Thai Basil instead of cilantro or regular basil, scallion instead of shallots. With a few other changes, the recipe truly became my own - and was an enormous hit at a recent gathering. My friends were astounded at the delicate texture of the raw squash ribbons. - cathyeats
- 2 medium yellow squash
- 2 tablespoons chopped scallions
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh-squeezed lime juice
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup thai basil chiffonade
- 1/4 cup dry roasted peanuts, left whole if small, chopped if very large
- Cut the ends off the squash. Using a mandoline or vegetable peeler, slice it lengthwise into very thin ribbons. Place in a serving bowl.
- In a separate bowl, whisk together the oil, lime juice, sugar, pepper and salt. Pour over the squash and let sit for five minutes.
- Add the Thai basil and peanuts and stir very gently to combine. Serve at room temperature.
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil