Serves 1
Directions
- 1Julienne beetroot, apple, zucchini (firm sides), and bell pepper.
- 2Thinly slice the onion.
- 3Add all vegetables to a large bowl.
- 4Add garlic, chili crisps, sesame seeds, salt, sugar, and vinegar.
- 5Pour in the lemon juice.
- 6Heat 3–4 tbsp oil in a small pan.
- 7Add Sichuan peppercorns (optional) and heat until fragrant.
- 8Carefully pour the hot oil over the salad to release aroma.
- 9Add roasted peanuts.
- 10Toss everything well.
- 11Let sit 10–20 minutes for best flavor.
Ingredients
- 1 beetroot
- 1 bell pepper
- 1 apple (green or red)
- 1 zucchini (firm outer sides only)
- 0.25 cup roasted peanuts
- 0.5 red onion
- 1 Juice of lemon
- 1 garlic cloves, minced
- 1 tbsp chili crisps (or to taste)
- 2 tbsp roasted sesame seeds
- 1 tsp salt
- 1 tsp sugar
- 1 tablespoon white vinegar or rice vinegar
- 3 tbsp avocado oil (or any neutral oil)
- 6 Sichuan peppercorns (optional)
Equipment
large bowlsmall pan
Tips
- Best served chilled for 30 minutes
- Add peanuts right before serving to keep them crunchy
- If it releases juice, just lightly drain or mix — totally normal
- Store in an airtight container for up to 2–3 days
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