I wanted to create a salad that hinted at Thai or Vietnamese flavors without overwhelming the fresh produce fresh from my garden. This recipe takes a bit of inspiration from the Chayote Squash Salad with Peanuts and Lime in Sally Schneider's A New Way to Cook. But I improved on the original by using paper-thin ribbons of just-picked yellow squash rather than blanched chayote, Thai Basil instead of cilantro or regular basil, scallion instead of shallots. With a few other changes, the recipe truly became my own - and was an enormous hit at a recent gathering. My friends were astounded at the delicate texture of the raw squash ribbons.

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