Tiger Salad Recipes

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TIGER SALAD



Tiger Salad image

This is a popular salad from Northern China that's gaining popularity in the United States. Toss in peanuts, shrimp, or tofu for some protein.

Provided by Sunday

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

½ English cucumber
1 ¼ teaspoons salt, divided
3 large green onions, white and tender green parts only
1 large green bell pepper
1 large red bell pepper
2 tablespoons unseasoned rice vinegar
1 ½ tablespoons toasted sesame oil
¼ teaspoon crushed red pepper flakes
2 cups chopped fresh cilantro, leaves and stems

Steps:

  • Cut cucumber in half lengthwise and gently scrape out seeds with a spoon. Cut each half crosswise into 2-inch pieces. Cut each piece lengthwise into thin, uniform strips and transfer to a bowl. Toss cucumber with 1 teaspoon salt and let stand 15 minutes.
  • Meanwhile, cut green onions and bell peppers into thin, uniform strips, about 2 inches long.
  • Transfer cucumber to a fine-mesh sieve, rinse, and drain well. Whisk together vinegar, sesame oil, crushed red pepper, and remaining 1/4 teaspoon salt in a large bowl. Add cucumber, green onions, bell peppers, and cilantro, and toss well.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.7 g, Fiber 2 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 495.5 mg, Sugar 2.4 g

KALE AND CELERY TIGER SALAD



Kale and Celery Tiger Salad image

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the table.

Provided by Quealy Watson

Categories     Salad     Celery     Kale     Lime Juice     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

2 red or green Thai chiles, lightly smashed
2 garlic cloves, lightly smashed
1/2 cup fresh lime juice
1/2 cup fish sauce
2 tablespoons palm sugar or light brown sugar
1 medium bunch kale, ribs and stems removed, leaves thinly sliced
2 celery stalks, thinly sliced on a diagonal
1 small bunch scallions, thinly sliced on a diagonal
3/4 cup fresh cilantro leaves with tender stems
3/4 cup fresh mint leaves
1/2 cup fresh Thai or sweet basil leaves
1/2 cup sev or unsalted, roasted sunflower seeds and/or pumpkin seeds
MSG (optional; for serving)
Chili oil (optional; for serving)

Steps:

  • Whisk chiles, garlic, lime juice, fish sauce, palm sugar, and 2 tablespoons water in a large bowl.
  • Let sit 5 minutes; remove chiles and garlic.
  • Add kale, celery, scallions, cilantro, mint, and basil to dressing and toss to coat (salad should be very heavily dressed).
  • Serve salad topped with sev and MSG and chili oil, if using.
  • Do ahead:
  • Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

TIGER FRUIT SALAD



Tiger Fruit Salad image

When that summer peach or plum isn't quite ripe enough to eat out of hand, marinate thin slices in a vinegary dressing for this refreshing riff on the Chinese dish lao hu cai.

Provided by Sarah Jampel

Categories     Bon Appétit     Salad     Side     Appetizer     Fruit     Herb     Plum     Peach     Cilantro     Green Onion/Scallion     Celery     Sesame     Sesame Oil     Vegetarian     Vegan     Peanut Free     Tree Nut Free     Dairy Free     Quick & Easy     Summer

Yield 4 servings

Number Of Ingredients 13

1 lb. underripe stone fruit (such as plums, nectarines, or peaches), pears, or mangoes, thinly sliced
1 serrano chile, seeds removed if desired, thinly sliced
2 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
½ tsp. kosher salt, plus more
1 bunch cilantro
4 scallions, thinly sliced on a diagonal
2 celery stalks, thinly sliced on a diagonal
2 tsp. toasted sesame oil
1 tsp. low-sodium soy sauce
Zest of 1 lime
2 Tbsp. toasted sesame seeds
Lime wedges (for serving)

Steps:

  • Gently toss fruit, chile, vinegar, sugar, and ½ tsp. salt in a medium bowl to combine. Let sit until fruit is spicy and flavorful, about 10 minutes.
  • Meanwhile, gather cilantro into a bundle and cut into 2"-long pieces. Transfer to a medium bowl, add scallions and celery, and toss to combine.
  • Drain fruit in a fine-mesh sieve set over a small bowl; set fruit aside. Add oil, soy sauce, and lime zest to marinating liquid in bowl and whisk to combine. Pour dressing over cilantro mixture and toss to coat. Add reserved fruit and sesame seeds and toss gently to combine. Taste and season with more salt if needed.
  • Transfer salad to a platter and serve with lime wedges.

TIGER VEGETABLE SALAD



Tiger Vegetable Salad image

A bright toss of cilantro leaves and scallions, this dish, called lao hu cai, is somewhere between a salad and a garnish, adding coolness, salt and juice to the mix.

Provided by Julia Moskin

Categories     easy, quick, weekday, salads and dressings

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

1 large bunch cilantro, with the thick stems removed, cut into 3-inch lengths (about 5 cups, loosely packed)
1 green bell pepper or 1 cucumber, stemmed, seeded and slivered
1 fresh chili pepper, stemmed, seeded and slivered
2 scallions, slivered
2 teaspoons vegetable oil
1/4 teaspoon salt
Sesame oil
white vinegar, to taste

Steps:

  • In a bowl, combine cilantro, green pepper, chili pepper and scallions. Add vegetable oil and salt; toss lightly. Add a few drops of sesame oil, vinegar and more salt to taste; toss again. Pile on a plate and serve immediately; salad wilts quickly.

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