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Squash Ribbon Salad w/ Red Curry Vinaigrette Recipe

 


This inspired no-cook preparation for summer squash gets bold flavor from a drizzle of Thai-style vinaigrette and a sprinkle of crisp pancetta. For effortless, paper-thin squash ribbons, use a vegetable peeler.


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
packed brown sugar 2 tbsp For the Vinaigrette, mix all ingredients in small bowl until well blended. Set aside.

lime juice 2 tbsp
rice vinegar 2 tbsp
Thai Kitchen® Curry Paste, Red 2 tbsp
Thai Kitchen® Fish Sauce, Premium 2 tsp
Pepper, Red Crushed 1/4 tsp
pancetta, sliced 2 oz Cook pancetta in medium sauté pan on medium heat until crisp. Drain on paper towels. Crumble into large pieces. Set aside.

yellow squash, large 2 eaches
zucchini, large 2 eaches
cherry tomatoes, halved 1 cup
Ingredients Quantities Instructions
packed brown sugar 3/4 cup For the Vinaigrette, mix all ingredients in small bowl until well blended. Set aside.

lime juice 3/4 cup
rice vinegar 3/4 cup
Thai Kitchen® Curry Paste, Red 3/4 tbsp
Thai Kitchen® Fish Sauce, Premium 1/4 cup
Pepper, Red Crushed 1/4 cup
pancetta, sliced 12 oz Cook pancetta in medium sauté pan on medium heat until crisp. Drain on paper towels. Crumble into large pieces. Set aside.

yellow squash, large 12 eaches
zucchini, large 12 eaches
cherry tomatoes, halved 6 cups
Ingredients Quantities Instructions
No Resize Selected
Plating Instructions: Trim squash ends. Slice into ribbons with vegetable peeler or mandolin. Place squash ribbons and tomatoes on serving platter. Drizzle with Vinaigrette. Sprinkle with pancetta.


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