Szechuan Peppercorn Salad

This Szechuan Peppercorn Salad delivers a delightful mix of crunchy vegetables and a unique tingling sensation from the Szechuan peppercorns. It's a refreshing vegan dish that brings the authentic flavors of Chinese cuisine to your table.

Ingredients

• Szechuan peppercorns - 1 teaspoon
• Cucumber - 1 medium, thinly sliced
• Red bell pepper - 1, thinly sliced
• Carrot - 1 medium, julienned
• Red cabbage - 100 grams, shredded
• Fresh cilantro - 2 tablespoons, chopped
• Green onions - 2, chopped
• Sesame oil - 2 tablespoons
• Rice vinegar - 2 tablespoons
• Soy sauce - 1 tablespoon
• Agave syrup - 1 teaspoon
• Salt - to taste
• Black sesame seeds - 1 tablespoon, for garnish

Steps

1. In a dry skillet over medium heat, toast the Szechuan peppercorns for about 2 minutes until fragrant. Remove from heat and let cool.
2. Once cooled, crush the Szechuan peppercorns lightly using a mortar and pestle or a spice grinder.
3. In a large mixing bowl, combine the sliced cucumber, red bell pepper, julienned carrot, shredded red cabbage, chopped cilantro, and green onions.
4. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, agave syrup, crushed Szechuan peppercorns, and a pinch of salt to create the dressing.
5. Pour the dressing over the salad mixture and toss well to combine, ensuring all the vegetables are coated.
6. Let the salad sit for 5 minutes to allow the flavors to meld before serving.
7. Garnish with black sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from fresh vegetables.
• Szechuan peppercorns may aid in digestion and have anti-inflammatory properties.

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