Squash Salad with Soy Ginger Dressing
The first time I bought pattypan and sunburst squash, I wasn’t sure what to do with them. They were such adorable little vegetables that they seemed almost too cute to eat. I knew I didn’t want to cook them to preserve their absolute freshness and crisp summer goodness so I thought- why not an easy salad with a classic Asian dressing? This simple squash salad with Soy Ginger Dressing has become a staple in my home.
2 small yellow squash* (~2 heaping cups), thinly sliced lengthwise
2 green squash* (~ 2 cups), thinly sliced
Parsley or any small greens to garnish
For the Dressing
1 1/2 tablespoons soy sauce
2 tablespoons olive oil
2 garlic cloves
1 thumb-sized piece of ginger, peeled and roughly chopped
1/2 teaspoon sesame oil
1 small handful parsley (~1/2 cup)
1/4 teaspoon ground red chili pepper flakes
1 tablespoon water
**In this recipe, I used yellow sunburst squash and green pattypan squash but you can substitute with a variety of squash including yellow summer squash and zucchini. The key is to have the squash thinly sliced so you can use a mandolin or a papaya grater if you’re not comfortable using a knife to make thin slices.
Toss the yellow and green squash slices in a large bowl. Set aside.
Using a food processor, pulse all the dressing ingredients together until smooth. Pour over the squash and toss gently to mix. Transfer to a serving bowl and garnish with small greens. Serve immediately.