Northeast Tiger Salad (东北老虎菜)
A crisp, refreshing dish made with simple vegetables and a light tangy dressing, this Northeast Chinese tiger salad is perfect for balancing a rich meal.
Servings: 4
Ingredients
For the vegetables
- 1½ large cucumber
- 5 scallions white parts only
- 3 long green chilies
- 1 fresh red chili
- 1 bunch cilantro
For the dressing
- 2 tablespoon black rice vinegar preferably Chinkiang vinegar
- 1 tablespoon light soy sauce
- 3 cloves garlic minced
- 1½ tablespoon toasted sesame oil
- 2 teaspoon sugar
- salt to taste
Instructions
Prepare the vegetables
- Slice the cucumber diagonally, then cut into thin strips, about two inches (5cm) long. There is no need to peel or remove the seeds.
- Cut the scallions and chilies diagonally into strips matching the size of the cucumber.
- Cut cilantro, including stems and leaves, into similar lengths.
Make the dressing
- In a small bowl, combine black rice vinegar, soy sauce, garlic, sesame oil, and sugar. Stir until the sugar dissolves. Taste and adjust salt if needed.
Assemble the salad
- Place all vegetables in a large bowl. Pour over the dressing just before serving. Toss well until evenly coated. Serve immediately.
Notes
- Do not dress the salad in advance, as the vegetables will release water and lose their crunch.
- Halve the recipe for a smaller portion.
Nutrition
Serving: 1serving | Calories: 96kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 2g | Sodium: 402mg | Potassium: 249mg | Fiber: 3g | Sugar: 6g | Vitamin A: 467IU | Vitamin C: 28mg | Calcium: 33mg | Iron: 1mg
