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5 from 1 vote

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.
Prep Time15 mins
Total Time15 mins
Course: Entrees, Salads
Cuisine: Thai
Keyword: Asian Side Dishes
Servings: 4 Cups (Approximately)
Calories: 39kcal


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:


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.


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


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