Shaved summer squash salad recipe


  • Yield: 4 Servings


For the Pickled Pepper Vinaigrette
  • 3 Tbsp red wine vinegar
  • 2 Tbsp whole-grain mustard
  • 3 Tbsp olive oil
  • 1 tsp sorghum syrup or honey
  • 1/2 cup [60 g] finely diced pickled banana pepper rings (or peperoncini)
  • 2 Tbsp minced bread and butter pickles
  • 1 shallot, sliced
  • 2 Tbsp drained capers
  • Salt and freshly ground pepper
  • 2 yellow squash
  • 2 zucchini
  • 1 cup [120 g] sugar snap peas, trimmed and halved lengthwise
  • 1 cup [60 g] thinly sliced red cabbage
How to Make It
  1. In a medium bowl, whisk together the vinegar, mustard, olive oil, and honey. Add the banana peppers, bread and butter pickles, shallot, and capers, stirring until well combined. Season with salt and pepper.
  2. Trim the ends off of the yellow squash and zucchini. Using a vegetable peeler, shave long, thin strips of each one, until you’ve used them both up. Arrange the strands on a big platter, along with the sugar snap peas and red cabbage. Spoon the dressing over the salad and serve right away.

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