With summer approaching and gardens about to be filled with zucchini, I felt the time was right to share one of my favorite zucchini recipes.
This could easily be done with cucumbers and carrots as well just be sure to use the English cucumbers as their water content is less and won't dilute your dressing as quickly.
This dressing minus the olive oil also happens to be an amazing spicy dipping sauce for spring rolls, pot stickers, chicken or shrimp, really anything that you want to give a little zip to!
You could use this as a side dish, or easily slice some chicken, beef or a couple grilled shrimp on top and you'd have a super flavorful light meal.
Thai squash salad
total time 20 minutes
4 medium zucchini sliced lengthwise with a mandolin or vegetable peeler
1 pint cherry tomatoes halved or 3 heirloom tomatoes cut in bite size chunks
1/2 red onion thinly sliced
1/4 cilantro leaves
1/4 mint leaves
1/2 cup chopped roasted peanuts
2 large garlic clove minced
2 Tb seasoned rice vinegar
Juice of 1 lime
1 Tb soy sauce
1 Tb sugar
1 Tb fish sauce
1 Tb sriracha
1/4 olive oil
Combine all ingredients and mix well.
Place all salad ingredients in a medium size bowl and toss well with dressing.