This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. Then use the chile-scallion oil as your base and sub your favorite seeds. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.
Recipe information
Yield
4 servings
Ingredients
¼
1
4
¼
2
1
1
¼
1½
2
½
1
Need to make a substitution?
Preparation
Step 1
Heat oil in a small saucepan over medium. Cook chile and half of the scallions, stirring occasionally, until golden brown and crisp, 4–5 minutes. With a slotted spoon, transfer chiles and scallions to paper towels; season with salt.
Step 2
Add sunflower, sesame, coriander, and cumin seeds to saucepan and cook over medium heat, stirring, until seeds are lightly golden and spices are fragrant, about 1 minute. Transfer to a large bowl and whisk in lime juice and honey; season with salt. Add zucchini, cucumber, cilantro, and remaining scallions. Toss to coat, season with salt, and top with fried chiles and scallions. Serve immediately.