It’s that time of year. The squash crop is arriving full force. If the squash plants in your home garden have managed to survive squash bugs and squash vine borers, you now have an abundance of squash. You have used all of your favorite squash and zucchini recipes such as fried squash, squash fritters, zucchini soup, and zucchini bread. You may be roaming the neighborhood at night in search of unlocked cars where you can dump a few extra squash on unsuspecting neighbors. Perhaps, you do not garden and a bag of vegetables has mysteriously appeared on your doorstep. Here is one more recipe, new and different, to reduce the number of squash and/or zucchini on your kitchen counter and in your fridge.



This squash ribbon salad is both a squash recipe and a zucchini recipe. It also uses cucumbers and carrots. You can also add it to your list of raw vegan recipes. A combination of yellow squash and zucchini, or possibly different varieties of each, works nicely to provide variations of flavor and texture.



While it can serve as the focus of a vegan dinner recipe or menu, it also goes quite well with burgers from the grill or any selection of dishes for a summer picnic. Use it when you are wondering what to serve vegan guests, but beware, it may become one of your favorite summer recipes.