Tiger Salad recipe

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Ingredients

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

Nutrition Info

54.3 calories
carbohydrate: 4.9 g
cholesterol: : -
fat: 3.7 g
fiber: 2 g
protein: 1.3 g
saturatedFat: 0.5 g
servingSize: -
sodium: 495.5 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Meanwhile, cut green onions and bell peppers into thin, uniform strips, about 2 inches long.

  3. 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.

Recipe Yield

6 servings

Recipe Note

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.

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