Cucumbers in Spicy Peanut Sauce
Fresh cucumbers are sliced and tossed in a quick and easy homemade nutty, salty, creamy, spicy, and garlicky sauce. Toasting the peanuts first and combining them with peanut butter, soy sauce, and rice vinegar makes a delicious cold side, salad, or snack. Serve at room temperature immediately after preparing for the best results!
Peanut & Chili Oil Cucumber Salad’ 🥜🥒
This is going to be your new favourite salad 🤝 For all the peanut butter lovers out there (hi hi!), you’ve got to try our ‘Peanut & Chili Oil Cucumber Salad’ 🥜🥒 It’s a fresh mix of creamy, spicy, and packed with umami – seriously refreshing and flavourful. **** full recipe on @pickuplimes page! #nocook #salad #summer #vegan #plantbased
Kohlrabischnitzel mit Kräuterdip
Sina @cuisini INGREDIENTS Kohlrabischnitzel: 1 Kohlrabi, groß 1 Ei 50 g Mehl 75 g Paniermehl Salz & Pfeffer Öl Kräuterdip: 250 g Quark 1 Zehe Knoblauch 1 EL Zitronensaft 2 EL Petersilie, gehackt Salz & Pfeffer Außerdem: Etwas Blattsalat

Tastemade Deutschland
Chimichrri Jumbo Shrimp
Chimichrri Jumbo Shrimp\nThese are so juicy, tangy and herby and bonus points for the fact that they take 15 minutes to make!nIngredients:\n1 lbs 8\/12 ct Black Tiger Shrimp\n1\/4 cup olive oil\n2 garlic cloves, crushed\n1\/2 tsp salt\n1\/2 tsp paprika\n1\/2 tsp chipotle powder\nBlack pepper\nLemon zest\nChili flakes, optional\n\nChimichurri sauce;\n1\/4cup parsley, packed\n1\/4 cup cilantro, packed\n1 Fresno chile, optional (I didn’t have one today😉)\n1\/4 cup olive oil\n2 garlic cloves, crushed\n1 tbs red wine vinegar\n2 tsp honey\n1 lime, juiced and zested\n1\/2 tsp salt\n1\/2 tsp oregano\n\nMethod:\n1. Butterfly shrimp and pat dry really well (this shrimp comes peeled and de-vein);\n2. Season shrimp with olive oil, salt, pepper, paprika, chipotle...
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