Squash Ribbon Salad with Red Curry Vinaigrette

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 or mandoline.

Serves: Makes 6 servings.
  • Red Curry Vinaigrette:
  • Squash Ribbon Salad:
15 mins Prep time 5 mins Cook time
15 mins Prep time
5 mins Cook time
  • For the Vinaigrette, mix brown sugar, lime juice, vinegar, curry paste, fish sauce and red pepper in small bowl until well blended. Set aside.

  • For the Salad, cook pancetta in medium skillet on medium heat until crisp. Drain on paper towels. Crumble into large pieces. Set aside.

  • Trim squash ends. Slice into ribbons with vegetable peeler or mandoline. Place squash ribbons and tomatoes on serving platter. Drizzle with Vinaigrette. Sprinkle with pancetta.

Nutrition information

(Amount per serving)

  • 79Calories: 79Cholesterol: 7mg
  • Sodium: 354mgProtein: 3g
  • Total Fat: 3gFiber: 2g
  • Carbohydrate: 10g