Posts Tagged ‘chilies’

After having so much success making Summer Squash Salad, Greek Style, I decided to experiment with some different flavors. This version of squash salad was basically born from three things I have in the garden: squash, Thai chilies, and Thai basil.

my first Thai chili peppers © 2012, Juniper Stokes
They go from green to purple, and are ready at red!

It’s my first year growing Thai chilies, and I’m happy to be having a lot of success here, as well. And I always like to have at least one pot of Thai basil growing in addition to traditional basil. (Thai basil has a bit of a spicy-sweet quality to it, and is wonderful in Vietnamese summer rolls.) And as I’ve mentioned before, I have plenty of summer squash to play with.

I also wanted to experiment with some new yuzu vinegar I’d just bought:

yuzu vinegar, © 2012, Juniper Stokes

I first became familiar with yuzu during my stay in Tokyo. The fruit itself is not eaten plain, but its juice and rind have a wonderfully unique citrus flavor, something between a grapefruit and lime and mandarin orange all mixed together.

Yuzu is commonly used to enhance Japanese dishes, and I was happy to find this vinegar. Still, I would have preferred a bit more yuzu essence in the salad, so if you’re lucky enough to live somewhere with access to fresh yuzu, add the juice and zest to the salad, as well.


  • 1 yellow summer squash
  • 1 zucchini
  • 2 Tbs yuzu vinegar
  • 1/4 cup olive oil
  • 2 Tbs lime zest (or yuzu if you’re lucky enough to have one)
  • 1 clove garlic, minced
  • 1 Tbs chopped parsley
  • 1 Tbs chopped Thai basil
  • 1 Thai chili (or less if you’d like–they’re strong!)
  • 4 chopped green onions


First, I wisked together the olive oil, vinegar, garlic, lime zest, and Thai chili. Then I added the zucchini and squash, and let sit overnight.

For this salad, I decided to skip trying to make the squash and zucchini into fancy ribbons, but I did at least use one of each color:

one small zucchini and one small yellow squash, sliced © 2012, Juniper Stokes

I topped the salad with Thai basil, parsley, and green onions right before serving.

spicy squash salad © 2012, Juniper Stokes

Another healthy, mostly raw meal  . . . with a kick!


Read Full Post »

%d bloggers like this: