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
Serves: four
Ingredients
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2
medium yellow squash
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2
tablespoons chopped scallions
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2
tablespoons extra virgin olive oil
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2
tablespoons fresh-squeezed lime juice
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1/2
teaspoon sugar
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1/4
teaspoon salt
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1/8
teaspoon freshly ground black pepper
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1/4
cup thai basil chiffonade
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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.
/443dd2b1-5aca-493e-8ad9-51b905b5afc8--Optimized-IMG_9607.jpg "Summer Squash Ribbons with Thai Basil and Peanuts 2")
