Make Ahead

Summer Squash Ribbons with Thai Basil and Peanuts

July  5, 2010
0 Ratings
  • Serves four
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

What You'll Need
  • 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
  1. Cut the ends off the squash. Using a mandoline or vegetable peeler, slice it lengthwise into very thin ribbons. Place in a serving bowl.
  2. In a separate bowl, whisk together the oil, lime juice, sugar, pepper and salt. Pour over the squash and let sit for five minutes.
  3. Add the Thai basil and peanuts and stir very gently to combine. Serve at room temperature.

See what other Food52ers are saying.

  • theicp
  • linda
  • merrymaker
  • brussel

4 Reviews

linda August 18, 2015
This was a huge hit, it's definitely worth trying -- thank you for sharing!
merrymaker February 24, 2011
Very light and delicious! I just wish I had had more squash on hand. I'll definitely be making this one again.
theicp July 12, 2010
This sounds delish and looks really pretty - I've got a big squash at home that would be perfect for some long ribbons. Thanks!
brussel July 7, 2010
Tested this and it's amazing--light, tasty, and a great way to get squash into people who wouldn't otherwise eat it.