Vegan Recipe of the Week: Summer Squash Ribbons with Thai Basil and Peanuts

squash ribbons

Serves four

  • 2 medium yellow squash
  • 2 tablespoons chopped scallions
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh-squeezed lime juice
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup thai basil chiffonade
  • 1/4 cup dry roasted peanuts, left whole if small, chopped if very large
  1. Cut the ends off the squash. Using a mandoline or vegetable peeler, slice it lengthwise into very thin ribbons. Place in a serving bowl.
  2. In a separate bowl, whisk together the oil, lime juice, sugar, pepper and salt. Pour over the squash and let sit for five minutes.
  3. Add the Thai basil and peanuts and stir very gently to combine. Serve at room temperature.
Jennifer D. Carroll
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Jennifer D. Carroll

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Posted on July 1, 2014 in Get Healthy, Vegan Recipe of the Week, Vegetarian & Vegan Recipes

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