Ingredients
For the salad:
- 1 yellow zucchini, using a vegetable peeler or mandoline sliced lengthwise into long, thin ribbons
- 1 medium carrot, using a vegetable peeler or mandoline sliced lengthwise into long, thin ribbons
- 1 pointed sweet red pepper, cut into rings, seeds discarded
- 3 green onions, white and tender green part, thinly sliced
- 2 tablespoons fresh chopped mint
- handful fresh chopped cilantro leaves (or more)
For the dressing:
- 3 tablespoons freshly squeezed lime juice
- 1 teaspoon dark palm sugar, (found at Asian markets or substitute brown sugar, preferably Muscavado as it is closest in taste)
- 2 tablespoons Thai fish sauce (found at Asian markets)
- 1 teaspoon soya sauce
- 2 fresh red or green chilies, seeded and finely chopped
Instructions
- In a small bowl, add the lime juice and the sugar. Stir until sugar is dissolved. Add the fish sauce and soya sauce to the dressing. Taste the dressing and adjust the flavors if desired.NOTE: Adjusting the flavor of the dressing is all according to taste; whether you like a sweeter dressing, versus a saltier bottom-of-the-ocean flavor, versus a tangy lime flavor - just add more lime juice, fish sauce, soya sauce or palm sugar to adjust to taste you prefer, that is, if it’s not already perfectly to your liking.
- Add the finely chopped chillies to the dressing. Mix to combine.
- In a serving bowl, add the zucchini, carrots, red pepper, green onion, mint and cilantro; toss to mix. Add the dressing and gently toss to coat. Serve and enjoy!