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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.