Tricolor Thai Salad Recipe with Zucchini & Yellow Squash2013-07-23
- Yield : About 4 cups
- Servings : About 1 cup serving size
- Prep Time : 15m
- Ready In : 15m
This raw salad pairs fresh, crisp zucchini and yellow squash with a spicy Thai dressing for a dish that will catch your tastebuds by surprise.
- 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
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.
Notes: Calories 36.4 / Total Fat 0.2g / Saturated Fat 0g / Cholesterol 0mg / Sodium 343.8mg / Total Carbohydrates 8.6g / Fiber 2.2g / Sugar 3.5g / Protein 1.6 / WW (Old Points) 0 / WW (Points+) 1
From the kitchen of Cookin Canuck. www.cookincanuck.com