Recipe

Summer Squash Ribbons with Thai Basil and Peanuts

Photo by cathyeats

This recipe was entered in the contest for Your Best Recipe Using Fresh Basil
Chef
cathyeats's 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...
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.

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2 tablespoons extra virgin olive oil Ask a question about this ingredient

1/8 teaspoon freshly ground black pepper Ask a question about this ingredient

Cut the ends off the squash. Using a mandoline or vegetable peeler, slice it lengthwise into very thin ribbons. Place in a serving bowl.
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In a separate bowl, whisk together the oil, lime juice, sugar, pepper and salt. Pour over the squash and let sit for five minutes.
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Add the Thai basil and peanuts and stir very gently to combine. Serve at room temperature.
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