The Ultimate Crunchy Slaw: Hot Oil Splash Zucchini Salad #asmr#shorts

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Ingredients:

1 Zucchini

Lemon juice

Water

Cilantro

Bird's eye chilies

Minced garlic

For the hot oil: 5g Sichuan peppercorns, 10g Cooking oil

Dressing: 1 tbsp White vinegar, 1/2 tsp Salt, 1 tbsp Sesame oil, 1 tbsp Roasted sesame seeds

Instructions:

Soak & Drain: Grate the zucchini. Squeeze in lemon juice, add water to cover, and soak for 15 minutes. Drain thoroughly.

Prep: Place the zucchini in a bowl. Top with cilantro, chilies, and minced garlic.

Sizzle: Heat 10g oil and 5g Sichuan peppercorns in a pan until smoking. Pour the hot oil directly over the aromatics.

Season & Toss: Add white vinegar, salt, sesame oil, and roasted sesame seeds. Mix thoroughly and serve.
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