thai zucchini salad

zucchinithai-1zucchinithai-2
One of my favorite Thai dishes is papaya salad. For this dish, I decided to substitute zucchini for papaya, since we currently have more garden zucchini than we can handle. I also used garden tomatoes (sun golds and golden nuggets), garlic, onion, green beans, and a carrot. It’s a pleasing vegetarian dish. Throw in chili-lime shrimp or chicken for some added protein. Perfect for a hot summer day and a great way to use those zucchinis!

Ingredients 

Salad

  • 1 large or 2 small zucchini
  • 1 carrot
  • 5 green beans, cut into 1 inch pieces
  • 8 small tomatoes (cherry, sun gold, etc) halved
  • 1 cup chopped peanuts
  • 1/2 cup chopped cilantro

Dressing

  • 4 tbsp fish sauce
  • juice of 2 limes, zest of 2 limes
  • 1 shallot or 1/2 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tbsp chili pepper flakes (less if mild spicy level is desired)
  • 1 tsp brown sugar

Directions

  1. Using a julienne peeler, cut the zucchini and carrot into long strands. Add it into a large bowl, along with the green beans and cherry tomatoes.
  2. Prepare the dressing by combining all dressing ingredients into a mortar and pestle and grind for about a minute to mix flavors and thicken dressing.
  3. Thoroughly stir dressing into salad, and top with cilantro, crushed peanuts, and another squeeze of lime juice. Enjoy!

Makes 2 servings

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