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Chinese Zucchini Salad with Authentic Chili Oil

Sizzling chili oil meets refreshing zucchini "noodles" and radish - and you have the most addicting and sensory-stimulating salad that's perfect for slurping. I made the chili oil from scratch but if you already have chili oil on hand you can make this dish a NO-COOK recipe!

Let me start first by saying this is not a full meal! But rather it's a nice little side dish or first course, it's refreshing, vibrant, and absolutely appetizing with all the colors and the chili oil kick. If you're using ready-made chili oil, all you need to do is shred the zucchini, yellow squash, and radish and soak them in some salt water for them to soften, and that's it! It's as refreshing to make as it is to eat haha.

However, if you're up for it, I highly recommend making your own chili oil! The intoxicating aroma, bright color, and pure taste are just unmatched by any store-bought one. First, you will need to infuse the oil with aromatic spices of choice. Sichuan peppercorn, star anise, and bay leaf are three fundamental MUST in my opinion. Other than those, you can also add cinnamon stick, garlic, cilantro, onion, etc to add more flavor twists. Be sure to use neutral tasting high smoke point oils like vegetable, peanut, canola, sunflower seed etc.

And I recently discovered a crucial little technique that can prevent the chili peppers from burning or turning dark and thus secure a lovely vibrant red color with no burnt taste! It might surprise you but the secret is - WATER! Yes, you mix a small teaspoon of water into the chopped chili peppers and powder before pouring the oil. The little moisture in the peppers can prevent them from overheating and the water will quickly evaporate upon contact with the hot oil so it won't remain in the chili oil which can cause spoilage.

Watch the video below for the very straightforward steps and come find me on Instagram and Tiktok if you have any other questions ^^


INGREDIENTS:

1 zucchini

1 yellow squash

5-6 radish

1 teaspoon salt

1 tablespoon chili oil, homemade or storebought

1 tablespoon chopped scallion

1 teaspoon minced garlic

2 teaspoon soy sauce

1 teaspoon brown sugar

1 teaspoon rice vingegar

1 teaspoon coconut amino


For the Chili Oil -

1/2 cup canola oil, or other neutral-tasting high-smoke point oil

1 tablespoon Sichuan peppercorn

3 star anise

2 bay leaf

1 small cinnamon stick

1/3 cup Sichuan chili pepper

1 1/2 tablespoon chili powder

1 tablespoon white sesame seed

1 teaspoon water


TO MAKE:

- Thinly shred the zucchini, yellow squash, and radishes, using either a peeler or mandoline cutter;

-  Sprinkle on one teaspoon of salt, cover with water and let them soak;

- If making chili oil, in a sauce pot, add the oil, Sichuan peppercorn, star anises, bay leaves, and cinnamon stick, and heat the oil over medium heat until there are small bubbles coming up around the spices;

- Then lower the heat to low, and let the oil infuse for 30 minutes, it should be a gentle simmering no rapid boiling bubbles;

- Meanwhile, chop the chili peppers and add to a heat proof bowl, together with the chili powder and sesame seeds;

- Pour in the teaspoon of water, stir to mix in it with the chili pepper flakes and powder;

- Once the oil is done infusing, strain out the spices, then slowly pour over the chili pepper mix, pour the oil in a few times, not all at once;

- Pour, let it sizzle, enjoy the aroma, stir, and pour again, repeat 3 - 4 times, until all the oil is mixed in and the aroma and color and sufficiently release;

- Let the chili oil cool down and store in a clean airtight container in the fridge, only use clean utensils with each use to prevent spoiling!

- Mix 1 tablespoon of the chili oil with the scallion, garlic, soy sauce, rice vinegar, brown sugar, and coconut amino for the dressing;

- Squeeze out the water from the zucchini and radishes, transfer to a plate, pour the dressing over the veggies, stir, and serve, enjoy!


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