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Tiger Salad brings together bright herbs crunchy cucumber and a tangy sesame dressing for a dish that is incredibly refreshing yet bold. I reach for this salad anytime I crave something vibrant and crisp to complement a heavier meal or just brighten my day.
The first time I made Tiger Salad was for a summer picnic and it vanished faster than anything else on the table. It is now a staple whenever I want a side with crunch and personality.
Ingredients
- Cilantro: Choose bunches with perky leaves and strong stems, rinse well for clean flavor, essential for the signature herbal character
- English cucumber: Look for firm cucumbers with tight skin, slice thinly for optimal texture, adds a juicy cool crunch
- Anaheim chilis or other long green chilis: Select based on desired heat level, sliced thin for gentle spice and color, classic for the salad’s personality
- Green onions: Pick those with bright greens and slim white bases, sliced diagonally for flavor layers
- Rice vinegar: Choose natural rice vinegar for brightness, balances and lifts all the flavors in the salad
- Sesame oil: Opt for toasted sesame oil for deep nutty aroma, brings savoriness to the mix
- Soy sauce: Use a light soy sauce for a subtle umami boost, helps round out the dressing
- Sugar: Plain white sugar or a touch of honey smooths out acidity, creates harmony in the dressing
- Salt: Fine sea salt binds everything, making the flavors pop
Step-by-Step Instructions
- Prepare the Vegetables:
- Wash and dry all fresh ingredients thoroughly to remove grit from herbs and dirt from cucumbers for the cleanest possible bite. Trim away the cilantro’s thickest stems, chop the leafy tops into pieces about one inch long, slice cucumber into very thin matchsticks, slice green onions and chilis thinly on the diagonal for beautiful presentation and quick marination.
- Mix the Salad:
- Place all chopped cilantro, cucumber, green onion, and chili slices in a large mixing bowl, making sure everything is well distributed for even flavor with every forkful.
- Make the Dressing:
- In a small bowl, stir together the rice vinegar, sesame oil, soy sauce, sugar, and salt, whisking carefully so all the sugar dissolves for a smooth, glossy dressing.
- Dress and Toss:
- Drizzle the dressing over the vegetables in the mixing bowl, then use clean hands or two big spoons to toss everything together until every piece is evenly coated and starts to glisten with the dressing.
- Serve Fresh:
- Taste and adjust with extra salt or a splash more vinegar if you like, garnish with a few more fresh cilantro leaves on top, and serve immediately while everything is cold and crisp for best results.
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Whenever I make Tiger Salad I find myself reaching for the cilantro first. I grew up thinking cilantro was just a garnish but this salad let it become the star. And my family still jokes about the first time we tried making it with serrano peppers by accident—everyone was sweating but no one left a bite behind.
Storage Tips
Tiger Salad is best eaten the day it is made, though it will stay crisp and flavorful in the refrigerator for up to 24 hours. If you need to prep ahead, simply chop the vegetables and keep them separate from the dressing, then toss just before serving. This preserves maximum crunch and freshness.
Ingredient Substitutions
If you cannot find Anaheim chilies, use any long mild green chili or even a small jalapeno for more spice. No rice vinegar in the pantry? Apple cider vinegar works in a pinch, though you will get a slightly different background note. For cilantro haters, try equal parts fresh parsley and mint for a different herbal pop.
Serving Suggestions
Serve Tiger Salad as a starter with roast or grilled meats or as a cooling side to spicy noodle dishes. It also makes an excellent topping for grain bowls or stuffed inside wraps and sandwiches. Try pairing it with rice for a simple lunch.
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I recommend this recipe to anyone who loves a salad with personality. The colors alone make it feel like a celebration, but the flavor keeps me coming back again and again.
Frequently Asked Questions
- → How spicy is Tiger Salad?
The spice level of Tiger Salad is customizable based on your preference. Using 1-2 Anaheim chilis provides a mild to moderate heat. For a milder version, remove the seeds from the chilis or substitute with bell peppers. If you enjoy more heat, consider using jalapeños or serrano peppers instead.
- → Can I make Tiger Salad ahead of time?
While you can prepare the components ahead of time, Tiger Salad is best assembled just before serving to maintain its crispness. You can slice the vegetables and mix the dressing up to 24 hours in advance, storing them separately in the refrigerator. Combine everything when you're ready to serve for the freshest texture and flavor.
- → What dishes pair well with Tiger Salad?
Tiger Salad pairs exceptionally well with spicy dishes, grilled meats, or hearty stir-fries. It's traditionally served alongside spicy Sichuan cuisine as a cooling counterpoint. Try it with grilled chicken, beef stir-fry, spicy noodles, or as part of a Chinese-inspired meal.
- → Can I substitute any ingredients in Tiger Salad?
Yes, Tiger Salad is versatile. You can substitute cilantro with parsley or mint if preferred. Persian cucumbers work well in place of English cucumbers. For the dressing, rice wine vinegar can be replaced with white vinegar or lime juice, and toasted sesame oil can be used for a stronger flavor. Adjust seasonings to taste.
- → Is Tiger Salad healthy?
Tiger Salad is a very healthy dish. It's primarily made of fresh vegetables and herbs, making it low in calories and high in vitamins, minerals, and fiber. The dressing contains small amounts of sesame oil and sugar, but overall, this salad is a nutritious addition to any meal. It's also naturally vegan, gluten-free (if using tamari instead of soy sauce), and dairy-free.
- → What is the origin of Tiger Salad?
Tiger Salad (or Lao Hu Cai) originates from northern China, particularly popular in Northeastern regions and among Hui Muslim communities. It's named for its vibrant, striped appearance resembling a tiger's pattern. Traditionally enjoyed as a cooling side dish with spicy meals, it has become increasingly popular internationally for its refreshing taste and simple preparation.