Zucchini Ribbon Salad with Lime and Chile

• 3 zucchini

• 2 limes, juiced or 1/4 cup lime juice

• 1 chile or jalapeno, seeded and minced

• 2 tablespoons light brown sugar

• 2 tablespoons fish sauce

• 1 clove garlic, minced

• 1/4 cup shelled, salted peanuts

• 1/2 pint cherry tomatoes, halved

• salt and pepper to taste

Wash and cut the ends off of the zucchini. Using a mandoline or sharp knife slice the zucchini into long strips lengthwise (cut the zucchini in half lengthwise first if they are especially wide).

In a small bowl whisk together lime juice, hot pepper, brown sugar, fish sauce and garlic. Heat a small skillet over high heat, add the peanuts and stir frequently until they are toasted. Remove the peanuts from the heat and chop them coarsely.

Toss the zucchini ribbons and halved cherry tomatoes in the dressing. Sprinkle peanuts on top and season with salt and pepper to taste. Serve while freshly prepared.