Zucchini Ribbon Salad with Lime Juice, Red Chile and Peanuts

• 4 large zucchinizucchini
• 2 limes, juiced (1/4 cup fresh lime juice)lime
• 1 large Fresno chile or half a jalapeno, seeded and mincedjalapeno
• 2 tablespoons light brown sugarbrown-sugar
• 2 tablespoons fish saucefish-sauce
• 1 clove garlic, mincedgarlic
• Rounded 1/4 cup shelled roasted, salted peanuts
• 1/2 pint cherry tomatoes, sliced in halfcherry-tomato
• Small handful of chopped fresh cilantrocilantro
• Kosher salt and freshly ground black peppersalt-and-pepper

1. 01Trim the stem end off of the zucchini. Using a mandoline, thinly shave the zucchini from pole to pole into beautiful long ribbons.
2. 02In a small bowl, whisk together the lime juice, chile, brown sugar, fish sauce and garlic.
3. 03Set 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.
4. 04

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