Thai Vegetable Salad

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READY IN: 27mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Steam the squash until just tender (or use another method), allow to cool; set aside.
  • Chop the roasted bell peppers and place them in a food processor or blender with the garlic, hot pepper flakes, chiles, soy sauce, balsamic, sugar, and lime juice.
  • Pulse or process until mixture becomes pasty.
  • Toss the squash with the green onions, cabbage, basil, cilantro, and mint; add the dressing and toss.
  • Place servings on salad plates (or a platter), chilling until ready to eat.
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