1 Tbsp (15 g) crispy chili oil, plus more to taste
Directions:
1. Prep the cucumber, cilantro, and peanuts. Transfer to a bowl along with the sesame seeds. 2. Add all of the dressing ingredients to a small bowl and mix. 3. Pour the dressing over the salad and toss*. Let sit for at least 10 minutes for the flavours to infuse and for the cucumber to soften slightly . 4. Taste test and adjust the seasoning as desired. Plate, drizzle over the chili oil, and garnish with more cilantro, peanuts, and sesame seeds if desired. Enjoy!
Notes
Add more water if a thinner consistency is desired. Note, though, that the cucumber will release some liquid as it sits in the dressing.
Storage
Best on the day it's made, but can be stored in an airtight container in the fridge for up to 2 days.
Rejuvenating Indian Cuisine Hari Nayak’s elaborate career as a chef has literally explored all corners of the industry. He is a restaurateur, an author, a culinary consultant
The well-known jocular, jovial and jolly chef – Harpal Singh Sokhi, has given cooking a fun and delightful statement with his style of cooking and hosting the popular cookery show…
India’s ‘MasterChef’ and charismatic host Pankaj Bhadouria shares delightful & quintessential Diwali recipes with Darpan’s readers In a short span of time, Chef Pankaj Bhadouria has carved a name for herself…
Award-winning and Michelin-Starred Chef Vikas Khanna recently launched his most exotic food book yet, with ‘Khanna Sutra – Food Lessons in Love,’ which was presented earlier this year to President Obama
Food writer, chef, best-selling cookbook author and host of cooking shows like “Tarla Dalal show” and “Cook It Up With Tarla Dalal” Highly-esteemed cookery author, TV host
Vikram Vij is a Vancouver-based Chef, restaurateur and cookbook author whose television appearances include guest judge on the first season of Top Chef Canada.
