Tricolor Thai Salad Recipe with Zucchini & Yellow Squash

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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.
Tricolor Thai Salad Recipe with Zucchini & Yellow Squash | cookincanuck.com #recipe #salad #Thai

I’ve never been one for raw zucchini, or raw squash of any kind for that matter. This salad changed all of that. I don’t remember what actually inspired me to make this salad, considering that the raw ingredients didn’t actually appeal to me. But that doesn’t really matter now, because all I can think of when I remember this salad is fresh, crunchy summertime vegetables, punctuated by a spicy savory Thai dressing.

Tricolor Thai Salad Recipe with Zucchini & Yellow Squash | cookincanuck.com #recipe #salad #Thai

I decided to cut the vegetables into matchstick-like pieces, but you could just as easily dice them. Either will work. Just be sure to do the same to all of the vegetables to maintain a consistent texture across the salad. In other words, it’s matchsticks for all or dicing for all.

If you’re not familiar with Thai cooking, fear not. There’s nothing in this recipe that you can’t find on the shelves of your local supermarket. Both Thai fish sauce and Chili Garlic Sauce should be nestled amongst the soy sauces in the Asian aisle. And I know that the smell of fish sauce is a bit tough to take when you first take a whiff. My recommendation is this…don’t take a whiff! Just mix it into the dressing, holding your breath the whole time, and then trust that the flavor will mellow and a distinctive, pleasant flavor to the dish. Seriously, trust me.

If you prefer to make this salad vegetarian, replace the fish sauce with extra soy sauce.

The recipe:

The salad:

In a medium-sized bowl, combine the zucchini, yellow squash, red bell pepper, cilantro and mint.

Tricolor Thai Salad Recipe with Zucchini & Yellow Squash | cookincanuck.com #recipe #salad #Thai

The dressing:

In a small bowl, whisk together the lime juice, soy sauce, fish sauce, rice vinegar, agave nectar and chili garlic paste.

Tricolor Thai Salad Recipe with Zucchini & Yellow Squash | cookincanuck.com #recipe #salad #Thai

Pour the dressing over the salad and toss gently to combine. Serve.

Tricolor Thai Salad Recipe with Zucchini & Yellow Squash | cookincanuck.com #recipe #salad #Thai

Other zucchini recipes:

Zucchini Recipes | cookincanuck.com #recipe #zucchini
Cookin’ Canuck’s Quick Mushorom, Zucchini & Thyme Saute with Fried Egg
Cookin’ Canuck’s Grilled Zucchini Roll with Goat Cheese, Roasted Peppers & Capers
The Perfect Pantry’s Zucchini Ribbon Salad
The Vintage Mixer’s Hazelnut Zucchini Bread
So Hungry I Could Blog’s Grilled Chopped Ratatouille Salad

These are some of the ingredients used in this recipe:


Tricolor Thai Salad Recipe with Zucchini & Yellow Squash

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.
Print Pin Rate
Course: Entrees, Salads
Cuisine: Thai
Keyword: Asian Side Dishes
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 Cups (Approximately)
Calories: 39kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

The Salad:

  • 1 medium zucchini cut into matchsticks
  • 1 medium yellow squash cut into matchsticks
  • 1 red bell pepper seeded and thinly sliced
  • 2 tablespoons minced cilantro
  • 1 tablespoon minced mint leaves

The Dressing:

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.

Notes

WW (Old Points) 0 / WW (Points+) 1

Nutrition

Serving: 1Cup | Calories: 39kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 329mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1195IU | Vitamin C: 56.6mg | Calcium: 18mg | Iron: 0.6mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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Comments

    • Dara (Cookin' Canuck) says

      It looks as though we were both craving these flavors. And yes, I love playing with zucchini at this time of year.

      Reply

    • Dara (Cookin' Canuck) says

      Thanks, Tieghan! It’s amazing what a good dressing can do to somewhat plain veggies.

      Reply

    • Dara (Cookin' Canuck) says

      Thanks, Kalyn. I ate two bowlfuls of this right away. It’s a winner, for certain.

      Reply

    • Dara (Cookin' Canuck) says

      Thank you! I’ll have to head over to check out your Thai salad. I can’t get enough of those flavors, either.

      Reply

  12. Donna says

    A few years ago I made Michael Symon’s Zucchioni Crudo salad, and became a raw zucchini convert. This gorgreous salad looks right up there with his – on my Must Try this summner list!

    Reply

    • Dara (Cookin' Canuck) says

      Thank you, Sandy! Yes, I am so inspired by all of the fresh produce available right now. I wish it would never end!

      Reply

  18. Jeanette says

    I love fish sauce! It’s definitely strong if you take a whiff, and I think it scares a lot of people off, so your tip of just holding your breath for a brief moment when mixing in is great. It’s such a great ingredient, wouldn’t want anyone to miss out. Love how pretty your Thai salad is Dara!

    Reply

  20. Lucretia says

    This was amazing. I used my spiralizer for the zucchini and yellow squash. I could it this every day for lunch. Thanks for a great recipe

    Reply

  21. Vanessa says

    I love the idea of this, it looks so simple, healthy, and delicious, but I do not like anything spicy! Do you have any suggestions in lieu of the chili garlic paste? Thanks!

    Reply

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