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!