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.
Ingredients:1 cantaloupe, seeded and pulp scooped out 5 or 6 fresh mint leaves 1 Tb honey pinch of cayenne pepper or sliced red chilli pepper 1 cup plain yogurt and milk/soy milk
A very refreshing drink that soothes your digestive system. Thick curd is blended with chopped phudina, black salt, sugar, jeera and ice and served in chilled glasses topped with fresh sprigs of mint. Deliciously cool!
A Cool-Drink to keep you cool This Summer Ingredients 1 glass orange juice 2 tea bags 2 glasses water 4 tbsp sugar 16 ice-cubes Garnish- mint leaves, 4 orange slices
With wedding season quickly approaching, brides and grooms are looking for the next ultimate cocktail to serve at their wedding receptions. The Keefer Bar is a Vancouver hot spot offering…
