Tricolor Thai Salad with Zucchini & Yellow Squash

We love zucchini and yellow squash however we've ever only cooked them.  We've cooked them in butter, cooked them with canned tomatoes, and grilled them, but raw?  I was unsure about making a salad with them raw, but was willing to give it a try. So, I cut half a bell pepper, half a zucchini, half a yellow squash into matchstick pieces, 1/2 tablespoon of chopped mint and chopped half a teaspoon of cilantro. If you like cilantro you could probably add more.

The dressing recipe that I had called for rice vinegar, but I didn't check before I went grocery shopping - I had none! A quick google search and I learned to use white wine vinegar as a substitute. Also, I needed chili garlic paste. I only had straight up chili paste so I added some minced garlic to the dressing instead.

 Mixed it all together and stuck it in the fridge until supper.

 

The bright colors made the salad very appealing to the eye and it taste so nice and fresh.  The little hint of mint here and there was yummy too.  I possibly could've added more mint.

 

Tricolor Thai Salad with Zucchini & Yellow Squash

(serving size 1 cup.  Makes about 4 cups.)

 

1 medium zucchini, cut into matchsticks

1 medium yellow squash, cut into matchsticks

1 red bell pepper, seeded and thinly sliced

1/2 T cilantro, finely diced

1/2 T mint leaves, finely diced

1 T fresh lime juice

1 T soy sauce

1 t fish sauce

1 t rice vinegar (I subbed with white wine vinegar)

1 t honey

1/4 t chili paste

1 clove garlic, minced

 

Combine first 5 ingredients in a bowl

In a sperate bowl, whisk remaining ingredients to make dressing

Pour dressing over veggies and toss. 

 

I set mine in the fridge for a couple of hours, but it could be served right away.

 

36 cals, 8.6 g carbs per serving.

 

Recipe adapted from thecookincanuck