Tricolor Thai Salad Recipe With Zucchini & Yellow Squash
This vibrant and refreshing salad is bursting with colorful vegetables and aromatic herbs. Tossed in a zesty dressing featuring lime juice, soy sauce, and a touch of heat from chili garlic paste, this dish is a delightful blend of flavors and textures. Perfect for a light and tasty side dish or a flavorful standalone meal, this salad is sure to impress with its fresh and vibrant appeal.
— Constant Cookbook
Ingredients
- 1 medium zucchini, cut into matchsticks
- 1 medium yellow squash, cut into matchsticks
- 1 red bell pepper, seeded and thinly sliced
- 2 tbsp minced cilantro
- 1 tbsp minced mint leaves
- 1 tbsp fresh lime juice
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp rice vinegar
- 1 tsp agave nectar or honey
- 1/4 tsp chili garlic paste
Instructions
- The Salad:
- In a medium-sized bowl, combine the zucchini, yellow squash, red bell pepper, cilantro and mint.
- The Dressing:
- In a small bowl, whisk together the lime juice, soy sauce, fish sauce, rice vinegar, agave nectar and chili garlic paste.
- Pour the dressing over the salad and toss gently to combine. Serve.
Prep Time
PT15M
Yield
About 4 cups
Nutrition
- Serving Size: 1 Cup
- Calories: 39 kcal
- Carbohydrate Content: 8 g
- Protein Content: 2 g
- Fat Content: 1 g
- Saturated Fat Content: 1 g
- Sodium Content: 391 mg
- Fiber Content: 2 g
- Sugar Content: 6 g
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