Thai Vegetable Salad - cooking recipe

Ingredients

2 yellow squash
2 red bell peppers, roasted and peeled
6 cloves garlic, chopped
1 teaspoon red pepper flakes (to taste)
1 -3 fresh Thai red chili pepper, chopped (to taste)
1 tablespoon light soy sauce
1 tablespoon balsamic vinegar (or to taste)
3 -4 tablespoons vegan sugar (or granulated sugar)
1/2 lime, juice of
6 tablespoons thinly sliced green onions
1/2 medium green cabbage, thinly shredded
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1/4 cup chopped of fresh mint (optional)

Preparation

Steam the squash until just tender (or use another method), allow to cool; set aside.
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.
Pulse or process until mixture becomes pasty.
Toss the squash with the green onions, cabbage, basil, cilantro, and mint; add the dressing and toss.
Place servings on salad plates (or a platter), chilling until ready to eat.