Raw zucchini and yellow squash is smashed and tossed in a sweet and spicy dressing for a salad that’s anything but boring.

Ingredients

• 2 yellow squash (about 7 ounces each)
• 2 small zucchini (about 7 ounces each)
• 2 teaspoons kosher salt
• 2 teaspoons granulated sugar
• 2 tablespoons rice vinegar
• 1 tablespoon finely chopped fresh cilantro, plus small leaves for garnish
• 1 tablespoon finely chopped fresh mint, plus small leaves for garnish
• 1 tablespoon fresh lime juice
• 1 teaspoon fish sauce (such as red boat)
• 3/4 teaspoon toasted sesame oil
• 1 small fresno chile, thinly sliced
• 1 teaspoon sesame seeds
• 1/2 teaspoon chile oil (optional)

Directions

1. Halve squash and zucchini lengthwise. Scrape out seeds using a spoon; discard seeds. Place 1 squash or zucchini half, cut side down, on a cutting board. Press down on squash using the flat side of a chef’s knife or the bottom of a small skillet; smash until almost flattened but still intact. Repeat with remaining squash and zucchini halves.
2. Roughly chop smashed squash and zucchini into 1-inch pieces; transfer to a bowl. Add salt and sugar; toss to coat. Let stand until squash mixture releases liquid, about 10 minutes. Drain in a colander or wire-mesh strainer. Rinse and dry bowl; return squash mixture to bowl.
3. Add vinegar to squash mixture; let marinate for 10 to 20 minutes. Drain and return to bowl. Stir in cilantro, mint, lime juice, fish sauce, sesame oil, and chile slices.
4. Divide salad among serving bowls. Sprinkle with sesame seeds, and drizzle with chile oil (if using). Garnish with cilantro and mint leaves.