Thai Vegetable Salad
Ingredients
- 2 yellow squash ⓘ
- 2 red bell peppers, roasted and peeled ⓘ
- 6 cloves garlic, chopped ⓘ
- 1 teaspoon red pepper flakes (to taste) ⓘ
- 1 -3 fresh Thai red chili pepper, chopped (to taste)
- 1 tablespoon light soy sauce ⓘ
- 1 tablespoon balsamic vinegar (or to taste)
- 3 -4 tablespoons vegan sugar (or granulated sugar) ⓘ
- 1/2 lime, juice of ⓘ
- 6 tablespoons thinly sliced green onions ⓘ
- 1/2 medium green cabbage, thinly shredded ⓘ
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro ⓘ
Instructions
- Steam the squash until just tender (or use another method), allow to cool; set aside.
- Chop the roasted bell peppers and place them in a food processor or blender with the garlic, hot pepper flakes, chiles, soy sauce, balsamic, sugar, and lime juice.
- Pulse or process until mixture becomes pasty.
- Toss the squash with the green onions, cabbage, basil, cilantro, and mint; add the dressing and toss.
- Place servings on salad plates (or a platter), chilling until ready to eat.
Nutrition & Diet Analysis (per serving)
327
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).