Hmong-Style Zucchini Salad

From the Kitchen of Northside Farmers Market

Recipe from HMONG FLAVOR

Ingredients

6 cups chopped zucchini, de-seeded before chopping
1 T shrimp stock or 2 tsp bottled Thai fish sauce
2-4 red Thai chilis, chopped finely
2 T rice vinegar
2 tsp garlic, minced
Juice of 1 lime (and grated peel)
½ cups oven-roasted peanuts, ground
1 pineapple, diced

Directions

1. Roast raw Virginia peanuts in 350° oven for 15 min, cool and grind in a food processor or by hand.
2. Combine with other ingredients.
3. Let stand 2 hours and serve – GREAT cold salad!