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Summer Squash Ribbon Thai Salad

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The sauce can be made more or less spicy, depending on how many peppers you add. Check the heat of each before using by licking the cut stem end. Swap out bok choy for the cabbage,  or radish for the carrots.

  • Author: Mary Leir
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 2 Servings 1x

Ingredients

Scale

Salad

  • 1/2 cup thinly sliced and roughly chopped red cabbage
  • 2 medium summer squash, spiralized with the ribbon blade
  • 1 medium carrot, spiralized using a julienne blade grated (about 1/2 cup)
  • 12 cherry tomatoes
  • 1/2 cup roasted peanuts, unsalted
  • 1/4 medium red onion, sliced thin
  • 1/4 bunch cilantro, chopped, leaves and tender stems (about 1/4 cup)
  • 1/4 cup roughly chopped basil leaves
  • Extra virgin olive oil

Sauce

  • 1 – 2 hot peppers (serrano, jalapeno, hot red chili, etc.), seeded, ribs removed, minced
  • 2 large gloves garlic, minced
  • 1/2 cup soy sauce
  • 1 tablespoon Vegemite
  • 1 teaspoon Better than Bouillon No Beef Base
  • 1/4 cup white wine vinegar
  • 1 teaspoon white or brown miso
  • 2 tablespoons sugar

Instructions

  1. Stir sauce ingredients together and set aside (see note).
  2. Cut zucchini ribbons into manageable lengths and place in a colander. Toss with a teaspoon of salt. Set aside to drain for about 30 minutes. Cut carrot “noodles” into shorter lengths. Cut the cherry tomatoes in half.
  3. Blot zucchini ribbons dry and place in a large bowl. Add carrots, tomatoes, peanuts, onions, cilantro and basil. Toss.
  4. Pour 1/4 cup of the sauce over the salad and toss again. Taste and adjust seasoning.
  5. Drizzle 1/4 cup olive oil over salad and toss again. Do a final taste test before arranging on plates.

Notes

Make sauce a day ahead, if possible, to let the flavors meld.

This makes more sauce than you need for the salad. Use over grilled vegetables, as a marinade, or as an asian sipping sauce.

Find it online: http://shiftycrafty.com/summer-squash-ribbon-thai-salad/