Sour and Spicy Leafy Green Salad

Intro: This bold and refreshing Sichuan-inspired salad is the perfect balance of tangy, spicy, and crunchy. Featuring crisp greens, fragrant garlic, Ni-Howdy Chili Crunch, and a splash of vinegar, this dish is as vibrant in flavor as it is in color. Whether you're pairing it with grilled meat or enjoying it as a light lunch, this salad brings a punch of umami and heat in every bite.

Why We Love It: This dish is a go-to for when you're craving something bright, fresh, and full of personality. The greens provide a strong crunch, while the dressing hits every taste bud: sour, salty, spicy, and just a hint of sweetness. It comes together in minutes and tastes even better the longer it sits. Bonus: it's naturally vegan and gluten-free!

Ingredients:

• 2 cucumbers, julienned

• 2 scallions, white and green parts, thinly sliced or julienned

• 1 medium head of Romaine (you can substitute Napa Cabbage salad for a more traditional and intense flavor profile)

• 4 tablespoons extra virgin olive oil

• 2 tablespoons rice vinegar

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 1 tablespoon organic unrefined coconut oil

• 2 tablespoons chili oil (we recommend Ni-Howdy Chili Crunch for a seed oil free experience)

• 1 teaspoon of fresh chopped garlic

• Salt, to taste

Instructions:

1. Prepare all vegetables and combine in a large bowl. It's worthy to note that we used Romaine in this recipe for a milder flavor. For either the Romaine or Napa, we recommend washing each leaf, cutting it lengthwise, and then cutting it into 1 inch wide strips. This creates a consistent texture throughout the dish. It is also recommended to not use the last two inches of either end of the leaves.

2. In a small bowl, whisk together the vinegar, soy sauce, coconut oil, olive oil, and garlic. We find that the olive oil gives enough substance to cover all of the greens while coconut oil adds a natural sweetness to balance the dish without additional sugar.

3. Pour the dressing over the vegetables and toss well to coat.

4. Drizzle with Ni-Howdy Chili Crunch (use a lot!)

5. Serve immediately or chill for 15 minutes to let the flavors deepen.

Tips:

• Add thin strips of carrot or daikon for extra crunch.

• This salad pairs perfectly with grilled meats or rice bowls.

• Leftovers can be stored in the fridge for up to 24 hours.

• Don't use the seeded part of the cucumber when you cut them.

Try it with: Ni-Howdy Chili Crunch for the perfect balance of heat and flavor!