Smacked zucchini salad with chile oil & black vinegar
Indulge in the bold flavors of smacked zucchini salad drizzled with spicy chile oil and tangy black vinegar. A tantalizing blend of heat and acidity awaits!
Ingredients:
- 4 teaspoons soy sauce
- 1 tablespoon chile crisp (or chile oil with its sediment)
- 2 teaspoons black vinegar
- 1 1/2 teaspoons granulated sugar
- 1 large garlic clove, Microplaned or minced
- 2 zucchinis (totaling at about 340g)
- 1 pinch kosher or flaky salt (if needed)
Instructions:
- Mix together the soy sauce, spicy chili sauce, dark vinegar, sweetener, and minced garlic in a medium-sized bowl, and blend well.
- Place the courgettes on a flat surface and gently crush them with a rolling pin until they split, resembling a bruised watermelon. Proceed to dice the crushed courgettes into small, bite-sized pieces using a sharp knife. Combine the courgettes with the prepared dressing in the bowl and gently mix.
- Sample the dish and make any necessary adjustments. You may desire additional salt or prefer to omit it altogether. You can also adjust the quantity of soy sauce, spicy chili sauce, vinegar, sweetener, or garlic according to your preference. Keep refining until the flavor is exceptionally satisfying to your palate. Allow the dish to rest for a longer duration for the zucchini to soften and the sauce to infuse thoroughly.
Summary:
- Calories: 124 kcal
- Fat: 1 g
- Protein: 7 g
- Carbs: 24 g
- Potassium: 1147 mg
- Magnesium: 90 mg