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
medium yellow squash
extra virgin olive oil
fresh-squeezed lime juice
freshly ground black pepper
thai basil chiffonade
dry roasted peanuts, left whole if small, chopped if very large
In This Recipe
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.