Shaved Summer Squash Salad with Thai Basil and Peanuts
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
2 tablespoons sugar
2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
1 small shallot, thinly sliced
1 small jalapeno chile, thinly sliced (remove seeds and use less if sensitive to heat)
2 small-medium zucchini or summer squash
1 small bunch Thai basil, roughly chopped (about 1/4 cup)
1/4 cup roasted peanuts, finely chopped
In a large bowl, whisk together the sugar, fish sauce and lime juice until the sugar is dissolved. Add the shallot and jalapeño, mix together, then set aside.
Use a vegetable peeler to shave the zucchini and squash into long thin ribbons. Shave around the outside of the squash and stop once you get down to the seedy middle part, as it just doesn’t shave up as nicely. Transfer the shaved squash to the bowl, along with the Thai basil, and use your hands to mix it up until each ribbon is throughly coated.
Transfer to a serving bowl and top with the chopped peanuts. Serve immediately.