Ribboned Vegetable Salad with Nuoc Cham
3 farm fresh cucumbers, peeled
3 farm fresh zucchini
3 large farm fresh carrots
6 tablespoons lime juice
6 tablespoons fish sauce
4 garlic cloves, crushed and peeled
2-3 Thai bird chilies, thinly sliced
6 tablespoons granulated sugar
1 ½ cups water
1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh basil leaves
Use a sharp vegetable peeler to cut the vegetables lengthwise into ribbons, stopping at the seedy part of the cucumber and zucchini. Combine all of the ribboned vegetables in a colander, season with kosher salt and let drain over a bowl for 30 minutes. Pat dry. Add to a large bowl.
Combine the lime juice, fish sauce, garlic, chilies and sugar in a large bowl and whisk to combine. Whisk in the water and set aside to let the sugar dissolve.
Add the dressing to the bowl with the vegetables and toss well.
Transfer to a serving bowl. scatter the herbs over top and serve.