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Summer Squash Som Tum
Ingredients
  • subheading: Thai Vinaigrette:
  • 1 cupfish sauce
  • 1 cuplime juice
  • ½ cuppalm sugar
  • 5 clovesgarlic
  • 2 Fresno chiles, destemmed
  • 1 lemongrass stalk, peeled
  • 5 makrut lime leaves
  • subheading: Thai Topping:
  • 1 cupthinly sliced shallots
  • 1 cupdried shrimp
  • 1 cuptoasted cashews
  • subheading: Salad:
  • 3 3 yellow squash, julienned
  • 3 green zucchini, julienned
  • 1 cupchopped cilantro
  • 1 cupchopped basil
  • 1 cupchopped mint
Steps
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