Indonesian Zucchini Salad

(Recipes from a Kitchen Garden)


1 lb. zucchini or other summer squash, cut into matchstick strips

2 T. vegetable oil

1 c. shredded cabbage

tsp. red pepper flakes

1 carrot, coarsely grated

tsp. ground turmeric

1 T. salt

c. rice vinegar

1 onion, finely chopped

1 T. brown sugar

1 large clove garlic, minced

2 T. finely chopped fresh ginger

2 T. finely chopped peanuts or almonds



Sprinkle squash, cabbage, and carrot with salt.  Let stand several hours.  Rinse in cold water; drain and pat dry and set aside. 


Combine onion, garlic, ginger, and peanuts and set aside. 


In a large skillet, heat oil; add the onion mixture, pepper flakes and turmeric.  Cook over moderately low heat, stirring frequently for 5-8 min.  Add the squash mixture, stirring until coated with the mixture.  Cool to room temperature.  Chill for at least 2 hr. before serving.