Vegetarian mains
Raw red onion squash satay salad
Squash needn’t always be cooked; raw squash is delicious too. This Asian side dish combines raw squash ribbons with a nutty satay sauce, sweet raisins and fresh herbs.
Cook's notes
Raw squash needs marinating, to soften the texture, so this recipe takes a little bit of extra time.
Ingredients
main
- 1 red onion squash
- juice of 1 lime
- 20g raisins
- toasted peanuts
- fresh coriander
- fresh lime basil (Thai basil)
- toasted sesame seeds
For the satay sauce
- juice of 1 lime
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp madras curry powder
- 2 tbsp crunchy peanut butter
Method
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Step 1
Peel the skin off the squash and discard the peelings. Cut the squash in half, then remove the seeds with a spoon. Then, use the peeler to make ribbons of squash; the easiest way to do this is to lie the squash cut-side down, then peel along the edge. Put the squash ribbons in a bowl with the juice of one lime, then give it a good mix with your hands. Set to one side and marinate for at least an hour.
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Step 2
Combine the satay sauce ingredients in bowl. Taste, then adjust the soy sauce and lime juice quantities until it suits your taste - remember there is lime juice already on the raw squash.
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Step 3
Drain any excess lime juice from the squash, then toss with the satay dressing. Arrange on a plate and garnish with the raisins, chopped herbs, sesame seeds and peanuts.