Thai Vegetable Salad

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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Nutrient	Quantity
Total fats	0.5813 g
Protein	3.9309 g
Carbohydrates	14.3909 g
Energy	73.3226 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1125 g
Water	102.979 g
Aspartic acid	0.3182 g
Calcium, Ca	120.6308 mg
Lutein + zeaxanthin	685.36 g
Fiber, total dietary	2.9426 g
Fatty acids, total saturated 22:0	0.0007 g
Carotene, beta	1212.8888 g
Niacin	0.9217 mg
Vitamin A, RAE	147.7552 g
Arginine	0.2307 g
Riboflavin	0.1077 mg
Fatty acids, total polyunsaturated 15:0	0.0007 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0076 g
Glutamic acid	0.5008 g
Stigmasterol	0.12 mg
Sodium, Na	900.0912 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0015 g
Total lipid (fat)	0.5813 g
Manganese, Mn	0.8811 mg
Fructose	1.9913 g
Proline	0.1362 g
Fatty acids, total saturated 16:0	0.0757 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0155 g
Sucrose	0.1099 g
Choline, total	10.2337 mg
Sugars, total	4.2242 g
Serine	0.134 g
Fatty acids, total saturated 10:0	0.0047 g
Fatty acids, total saturated 18:0	0.0103 g
Vitamin B-6	0.3319 mg
Selenium, Se	2.8776 g
Ash	3.5808 g
Fatty acids, total saturated 18:1 undifferentiated	0.043 g
Pantothenic acid	0.3061 mg
Phenylalanine	0.1363 g
Beta-sitosterol	0.08 mg
Copper, Cu	0.1649 mg
Betaine	4.8071 mg
Thiamin	0.0765 mg
Methionine	0.0421 g
Iron, Fe	3.811 mg
Carbohydrate, by difference	14.3909 g
Phosphorus, P	86.1588 mg
Folate, total	44.8362 g
Tocopherol, gamma	0.0096 mg
Alanine	0.1195 g
Valine	0.1513 g
Fatty acids, total saturated 18:2 undifferentiated	0.1135 g
Glycine	0.1276 g
Carotene, alpha	1.44 g
Glucose (dextrose)	1.8962 g
Fatty acids, total saturated 14:0	0.0031 g
Zinc, Zn	0.7559 mg
Isoleucine	0.1272 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	0.2263 g
Fatty acids, total saturated 14:1	0.0007 g
Leucine	0.2103 g
Tocotrienol, alpha	0.0038 mg
Vitamin A, IU	2956.1332 IU
Folate, DFE	44.8362 g
Tryptophan	0.0412 g
Vitamin C, total ascorbic acid	17.9012 mg
Phytosterols	2.48 mg
Fatty acids, total polyunsaturated 16:1 c	0.0007 g
Galactose	0.0162 g
Fatty acids, total polyunsaturated 18:1 c	0.0065 g
Fatty acids, total saturated 20:0	0.0007 g
Tyrosine	0.081 g
Vitamin K (phylloquinone)	93.9074 g
Fatty acids, total saturated	0.1062 g
Histidine	0.0664 g
Fatty acids, total monounsaturated	0.0466 g
Threonine	0.1089 g
Folate, food	44.8362 g
Fatty acids, total polyunsaturated 17:0	0.0004 g
Fatty acids, total polyunsaturated 24:0	0.0007 g
Cryptoxanthin, beta	10.84 g
Vitamin E (alpha-tocopherol)	0.2546 mg
Magnesium, Mg	43.869 mg
Lysine	0.15 g
Potassium, K	368.7521 mg
Cystine	0.0407 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	6 cloves	26.82	5.9508	0.09
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Balsamic vinegar	1 tablespoon	14.08	2.7248	0
Yellow squash	2	0	0	0
Red bell pepper	2	0	0	0
cilantro	0.25 cup	0.92	0.1468	0.0208
Green Onion	6 tablespoons	9.72	2.0664	0.1692
Basil	0.25 cup	1.38	0.159	0.0384
lime juice	0.5	1.8906	0.6368	0.0053
mint	0.25 cup	10.032	1.9175	0.1664
red pepper flake	1 teaspoon	0	0	0
green cabbage	0.5	0	0	0
thai red chili pepper	1	0	0	0
vegan sugar	3 tablespoons	0	0	0