Cucumbers are not only refreshing but contain nutrients such as vitamin K, potassium, and magnesium! So say goodbye to boring cucumbers with this refreshing & tasty Garlic Smashed Cucumber Salad by @run2food! ❤️ 🥒
This dish is crunchy, salty, sour, slightly sweet & spicy, and has a distinct aroma of garlic which is so delicious! 🤤
Get the recipe 👇🏼
CHINESE GARLIC SMASHED CUCUMBER SALAD (vegan)
INGREDIENTS:
✅ 2 cucumbers
✅ 3 cloves of garlic
✅ 1 tablespoon soy sauce
✅ 1 tablespoon Chinese black vinegar (can sub with white vinegar)
✅ 1 teaspoon sugar
✅ 1 teaspoon sesame oil
✅ 1 teaspoon salt
To serve:
✅ Chilli oil
✅ Spring onion
METHOD:
1. Use the flat side of your knife to smash the cucumber, then slice the cucumber into quarters, lengthwise and then into bite-sized pieces
2. In a container, make the dressing by whisking together the remaining ingredients to create the dressing
3. Add the cucumbers to the container. Put the lid on and shake it up. Store in the fridge for a couple hours but at least 30 minutes to let the dressing soak in.
4. Serve with a drizzle of chilli oil and spring onion
*Storage tips: in an airtight container in the fridge for up to 2 days
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
