Zucchini (Mock Green Papaya) Salad

Always searching for a new way to use zucchini. I love thai green papaya salad so I substituted zucchini for the green papaya. This can also be topped with boiled shrimp or chicken breast. I adapted this recipe from one I found at: http://www.epicurious.com/recipes/food/views/10520

• Ready In: 15 mins
• Serves: 4

Ingredients

• For dressing

• 1  large garlic clove, minced fine (use a garlic press)
• 3  tablespoons fresh lime juice
• 1 1⁄2 tablespoons  asian fish sauce or 1 1⁄2 tablespoons soy sauce, if fish sauce flavor is too strong
• 1  tablespoon sugar
• 1  small  asian red chile, chopped fine (substitute 1 tsp dried red pepper flakes)

• For the salad

• 2  cups  coarsly shredded zucchini
• 1  carrot, shredded fine
• 1⁄3 cup fresh cilantro leaves
• 2  tablespoons roasted peanuts, crushed

Directions

1. In a large bowl whisk together dressing ingredients until sugar is dissolved.
2. Add zucchini, carrot, and cilantro to dressing, tossing well.
3. Salad may be made 2 hours ahead and chilled, covered.
4. Bring salad to room temperature before serving.
5. Serve salad sprinkled with peanuts.