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“This is nice for picnics, lunches, and as a part of a buffet.”
READY IN:
27mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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