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.
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.
In a medium-sized bowl, combine the zucchini, yellow squash, red bell pepper, cilantro and mint.
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.
Other zucchini recipes:
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
Tricolor Thai Salad Recipe with Zucchini & Yellow Squash
|Serving Size||About 1 cup|
|Amount Per Serving||As Served|
|Calories 71kcal Calories from fat 4|
|% Daily Value|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 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
- 1/4 tsp chili garlic paste
- In a medium-sized bowl, combine the zucchini, yellow squash, red bell pepper, cilantro and mint.
- 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.
These are some of the ingredients used in this recipe:
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