Thai Vegetable Salad

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 2 yellow squash
• 2 red bell peppers, roasted and peeled
• 6 cloves garlic, chopped
• 1 teaspoon red pepper flakes (to taste)
• 1 -3 fresh thai red chili pepper, chopped (to taste)
• 1 tablespoon light soy sauce
• 1 tablespoon balsamic vinegar (or to taste)
• 3 -4 tablespoons vegan sugar (or granulated sugar)
• 1/2 lime, juice of
• 6 tablespoons thinly sliced green onions
• 1/2 medium green cabbage, thinly shredded
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint (optional)

Recipe

• 1 steam the squash until just tender (or use another method), allow to cool; set aside.
• 2 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.
• 3 pulse or process until mixture becomes pasty.
• 4 toss the squash with the green onions, cabbage, basil, cilantro, and mint; add the dressing and toss.
• 5 place servings on salad plates (or a platter), chilling until ready to eat.