Ingredients

• 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

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Instructions

1. Watch how to make this recipe.
2. Trim the stem end off of the zucchini. 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. Add the peanuts and toast until they begin to char, about 5 minutes. Remove them from the heat, and finely chop.
5. Toss the zucchini with the dressing, tomatoes and cilantro. Sprinkle with the peanuts. Taste for seasoning (it may need a touch more salt) and serve immediately.