Thai Shaved Zucchini Salad

This simple recipe for Thai Shaved Zucchini Salad is easy to throw together and bursting with flavor! Tender-crisp shaved ribbons of raw zucchini and summer squash, tossed in a light Thai vinaigrette and finished with Thai basil and crunchy peanuts!

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green and yellow zucchini

There is never a shortage of zucchini and squash during the summer months. I love it grilled, as a fritter, in a gratin, marinated or in this case, raw!

This shaved summer squash salad with Thai basil and peanuts is spicy and tangy and everything you want to be eating during a heat wave. It's really light and refreshing, but somehow still manages to fill you up.

The raw, shaved squash is tender and delicate, but also has a meatiness to it, and when paired with the crunchy peanuts, it's super satisfying. The spicy, sweet and sour dressing is made with fresh lime, chilies and fish sauce for an umami packed, zippy flavor that is downright addictive. Serve it on the side with fish, grilled chicken or pork, or have it on its own as a light lunch.

If you're looking for a new way to eat zucchini this summer, look no further than this.

Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing when you make my recipes, so please tag me @ColeyCooks on Instagram and I will repost!

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Shaved Summer Squash Salad with Thai Basil + Peanuts (Video!)

This simple recipe for Thai Shaved Zucchini Salad is easy to throw together and bursting with flavor! Tender-crisp shaved ribbons of raw zucchini and summer squash, tossed in a light Thai vinaigrette and finished with Thai basil and crunchy peanuts!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 96kcal

Ingredients

  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons freshly squeezed lime juice
  • 1 small shallot thinly sliced
  • 1 small jalapeno chile thinly sliced (remove seeds and use less if sensitive to heat)
  • 2 small-medium zucchini or summer squash
  • 1 small bunch Thai basil roughly chopped (about ¼ cup)
  • ¼ cup roasted peanuts finely chopped

Instructions

  1. In a large bowl, whisk together the sugar, fish sauce and lime juice until the sugar is dissolved. Add the shallot and jalapeño, mix together, then set aside.
  2. Use a vegetable peeler to shave the zucchini and squash into long thin ribbons. Shave around the outside of the squash and stop once you get down to the seedy middle part, as it just doesn't shave up as nicely. Transfer the shaved squash to the bowl, along with the Thai basil, and use your hands to mix it up until each ribbon is throughly coated.
  3. Transfer to a serving bowl and top with the chopped peanuts. Serve immediately.


Nutrition

Calories: 96kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 754mg | Potassium: 353mg | Fiber: 2g | Sugar: 9g | Vitamin A: 197IU | Vitamin C: 18mg | Calcium: 29mg | Iron: 1mg

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4 Comments

  1. 5 stars
    this is the most beautiful salad ever!! i adore squash salads, especially in hot weather so i must make this. so perfect Xx

  2. 5 stars
    Ooooh, you know those are my favorite flavors! I love those beautiful ribbons of zucchini and squash, and no spiralizer necessary.