Zucchini Ribbon Salad with Lime Juice, Red Chile and Peanuts

• 4 large zucchini
• 2 limes, juiced (1/4 cup fresh lime juice)
• 1 large Fresno chile or half a jalapeno, seeded and minced
• 2 tablespoons light brown sugar
• 2 tablespoons fish sauce
• 1 clove garlic, minced
• Rounded 1/4 cup shelled roasted, salted peanuts
• 1/2 pint cherry tomatoes, sliced in half
• Small handful of chopped fresh cilantro
• Kosher salt and freshly ground black pepper

1. Trim the stem end off of the zucchini.
2. Using a mandoline, thinly shave the zucchini from pole to pole into beautiful long ribbons.
3. In a small bowl, whisk together the lime juice, chile, brown sugar, fish sauce and garlic.
4. Set a small skillet over high heat.
5. Add the peanuts and toast until they begin to char, about 5 minutes.
6. Remove them from the heat, and finely chop.
7. Toss the zucchini with the dressing, tomatoes and cilantro.
8. Sprinkle with the peanuts.
9. Taste for seasoning (it may need a touch more salt) and serve immediately.

zucchini, lime juice, chile, light brown sugar, fish sauce, clove garlic, peanuts, cherry tomatoes, handful, kosher salt

Taken from www.foodnetwork.com/recipes/aarti-sequeira/zucchini-ribbon-salad-with-lime-juice-red-chile-and-peanuts-recipe.html (may not work)