Tiger Salad is a bright, crunchy, and wildly addictive seasonal salad that feels both homey and a little adventurous. If you’re drawn to fresh, herb-forward dishes that combine cooling cucumber with a pop of chiles and toasted sesame, this recipe is worth trying: it’s simple, fast, and perfect for warm-weather meals or as a zesty side at winter gatherings. The main ingredients—cilantro, English cucumber, Anaheim chilis, and green onions—create a refreshing texture contrast, while a tangy rice-vinegar-and-sesame dressing ties everything together. If you love exploring salads with bold contrasts, you might also enjoy this other creative combination I recently bookmarked: Honeycrisp apple feta salad.
Ingredients & Equipment
Ingredients
- 1 cup cilantro (thick stems removed and chopped into 1”(2.5 cm) pieces)
- 1 English cucumber (sliced to thin strips)
- 1 to 2 Anaheim chilis (thinly sliced; or other long green chilis, depending on desired spice level)
- 2 green onions (thinly sliced on a diagonal)
- 1 1/2 tablespoons rice vinegar
- 1 1/2 teaspoons sesame oil
- 1/2 teaspoon soy sauce
- 2 teaspoons sugar
- 1/2 teaspoon salt
Notes on ingredients
- Cilantro: Use the leaves and the tender upper stems for the best flavor; discard very thick lower stems.
- Cucumber: English (seedless) cucumbers have thinner skin and fewer seeds; if using garden cucumbers, scoop seeds first to avoid excess water.
- Chilis: Anaheim peppers are mild; substitute serrano or jalapeño for more heat, or remove seeds and ribs to keep it gentle.
- Dressing: The balance of rice vinegar, sesame oil, and a touch of soy sauce is key—adjust sugar to taste for sweeter or tangier notes.
Helpful tools
- Large mixing bowl for tossing ingredients.
- Sharp chef’s knife and cutting board for clean, thin slices.
- A small whisk or fork to mix the dressing.
- Optional: mandoline for uniformly thin cucumber slices, and kitchen tongs for tossing.
(For a contrasting salad texture inspiration, try the tart-sweet crunch in this cranberry pretzel salad.)
Step-by-Step Instructions (with tips)
Below are clear, easy steps using the base directions: combine salad ingredients, then add dressing and toss to coat. I include tips and variations so you can adapt this recipe to your pantry and season.
Prepare the cilantro
- Rinse the cilantro thoroughly to remove grit. Shake dry or spin in a salad spinner. Remove thick lower stems and chop the remaining stems and leaves into roughly 1” (2.5 cm) pieces. Tip: chopping stems gives more herb aroma throughout the salad.
Slice the cucumber
- Trim the ends and use a mandoline or knife to slice the English cucumber into thin strips (julienne-style). If the cucumber is watery, lay strips on paper towels and blot gently to remove excess moisture. Tip: thin strips are easier to toss and let the dressing coat every bite.
Prepare the chilis and onions
- Slice 1–2 Anaheim chilis into thin rounds or long slivers, depending on your visual preference. Remove seeds if you want milder heat. Thinly slice the green onions on the diagonal for a softer texture and a prettier presentation.
Combine the salad ingredients
- In a large bowl, combine the chopped cilantro, cucumber strips, sliced chilis, and green onions. Toss gently to mix. This is step one in the base directions: “Combine all the salad ingredients in a large bowl.”
Make the dressing
- In a small bowl or measuring cup, whisk together 1 1/2 tablespoons rice vinegar, 1 1/2 teaspoons sesame oil, 1/2 teaspoon soy sauce, 2 teaspoons sugar, and 1/2 teaspoon salt until the sugar and salt dissolve. Taste and adjust: add a pinch more sugar if too tart, or another 1/4 teaspoon soy if you prefer saltier depth.
Dress and toss
- Pour the dressing over the assembled salad and toss gently but thoroughly, ensuring the dressing coats the herbs and cucumber. This follows the base direction: “Add all the dressing ingredients over the salad then toss to coat well.” Tip: let it sit for 5–10 minutes to allow flavors to meld before serving.
Variations and flavor suggestions
- Toasted sesame seeds: sprinkle 1–2 teaspoons toasted sesame seeds just before serving for a nutty crunch.
- Roasted vs. raw chilis: for a smoky touch, char the chilis over a gas flame or under a broiler until blackened, then peel and slice; this gives a deeper flavor than raw chilis.
- Add protein: toss in shredded rotisserie chicken, flaked tofu, or chilled shrimp for a heartier main-dish salad.
- Citrus lift: add a teaspoon of fresh lime juice to the dressing for a brighter finish.
- Heat control: if you like the vapor of chilis without too much spice, split the chilis lengthwise, scrape out seeds and ribs, then slice.
Kitchen tips
- Knife skills: a sharp knife ensures thin, clean slices that look attractive and release less water.
- Taste as you go: because rice vinegar brands vary, start with the listed amount and adjust if you prefer more tang.
- Serving temperature: serve slightly chilled or at cool room temperature. If prepping ahead, keep dressing separate until just before serving to prevent sogginess.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Best consumed within 24–48 hours. Because the salad is mostly fresh herbs and cucumber, it loses crispness over time. Store in an airtight container in the refrigerator for up to 2 days. Tip: place a paper towel in the container to absorb excess moisture and help maintain crunch.
Freezing
- Not recommended. The high-water content of cucumbers and fresh cilantro makes them poorly suited to freezing; they will become limp and watery when thawed.
Make-ahead strategies
- Dressing ahead: Make the dressing up to 5 days in advance and store in a sealed jar in the refrigerator. Shake or whisk before using.
- Component prep: You can chop cilantro and slice chilis and green onions 6–8 hours ahead and keep each component wrapped or in separate airtight containers. Keep cucumber uncut until closer to serving to maintain crispness.
- Assembly: For potlucks, pack the salad and dressing separately and combine at the host’s table just before serving.
Portioning advice
- This recipe makes a light side salad for 4–6 people or a main for 1–2 if you add protein. Scale up by multiplying ingredients and mix in a larger bowl, tossing gently to avoid bruising the herbs.
How to Use / Serve This Dish
Serving ideas
- As a side dish: Serve Tiger Salad with grilled meats like chicken, pork, or fish—the herbal brightness cuts through richness beautifully.
- On tacos and bowls: Use as a crunchy, bright topping for grilled fish tacos, grain bowls, or rice bowls.
- With noodles: Toss into cold sesame noodles for a herb-forward twist.
- As an appetizer: Serve in lettuce cups for a light, refreshing starter.
Pairings
- Match with grilled corn, steamed rice, or roasted eggplant for a balanced plate. For a tempting picnic spread, pair it with a cooling yogurt dip and warm flatbreads. For a contrasting salad texture and summery vibe, try pairing it with the flavors of a Juicy Street Corn Pasta Salad for a colorful table.
Creative variations
- Add fruits: thin slices of ripe mango or pear add a sweet counterpoint.
- Nutty crunch: toasted peanuts or cashews play beautifully with sesame oil and herbs.
- Spice it up: finish with a drizzle of chili oil or a sprinkle of toasted ground Sichuan pepper for numbing heat.
FAQ
Q: Can I substitute cilantro if someone in my family dislikes it?
A: Yes. Parsley or a mix of mint and parsley will give freshness without the distinctive cilantro flavor. Note the salad’s character will shift—mint brings coolness, while parsley keeps it herbaceous.
Q: How long will this salad keep in the fridge?
A: Best eaten within 24–48 hours. The cucumber and cilantro lose crispness after a day, and the dressing can make the salad watery over time. Store without dressing for slightly longer shelf life.
Q: Can I make this vegan or gluten-free?
A: Absolutely. This recipe is inherently vegan (unless you add animal protein). For gluten-free, use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
Q: What’s the best way to reduce heat without changing the flavor too much?
A: Remove the seeds and membranes from the chilis and slice thinly; use only one chili and consider choosing a milder variety like poblano or Anaheim. You can also briefly soak sliced chilis in cold water for 10–15 minutes to extract some heat.
Conclusion
Tiger Salad is a small dish with vivid contrasts: cooling cucumber meets fragrant cilantro and a whisper of chili, all brightened by a simple rice vinegar and sesame dressing. If you like recipes that are quick to pull together yet feel homey and thoughtfully seasonal, this one is a keeper—perfect for weeknight dinners, potlucks, or as a refreshing palate cleanser between richer courses. For more background and regional takes, check this well-researched recipe from Tiger Salad (老虎菜) – Omnivore’s Cookbook, and a delicious Xinjiang-style variation at Xinjiang tiger salad (老虎菜) – Red House Spice. For a whimsical cultural nod and playful inspiration, see the creative mentions in this gaming wiki entry: Tiger Salad | Eiyuden Chronicle Wiki | Fandom. Try it this weekend, and please share how you customized it—your twists are what make home cooking so joyful.
Tiger Salad
Ingredients
Salad Ingredients
- 1 cup cilantro (thick stems removed and chopped into 1” pieces) Use leaves and tender upper stems for best flavor; discard thick lower stems.
- 1 English cucumber sliced into thin strips Use seedless cucumbers or scoop seeds from garden cucumbers to avoid excess water.
- 1 to 2 Anaheim chilis thinly sliced Mild chilis; substitute for more heat with serrano or jalapeño.
- 2 green onions thinly sliced on a diagonal Adds a softer texture and pretty presentation.
Dressing Ingredients
- 1.5 tablespoons rice vinegar Adjust according to taste.
- 1.5 teaspoons sesame oil
- 0.5 teaspoon soy sauce Use tamari for gluten-free.
- 2 teaspoons sugar Adjust for sweeter or tangier notes.
- 0.5 teaspoon salt
Instructions
Preparation
- Rinse the cilantro thoroughly, shake dry, and chop into 1-inch pieces.
- Slice the ends of the cucumber and julienne it into thin strips.
- Slice the Anaheim chilis as desired, removing seeds for milder heat.
- Thinly slice green onions on the diagonal.
Combine Ingredients
- In a large bowl, combine cilantro, cucumber strips, sliced chilis, and green onions. Toss gently to mix.
Make Dressing
- In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, sugar, and salt until dissolved. Adjust to taste.
Dress and Toss
- Pour dressing over the salad and toss gently to coat. Let sit for 5–10 minutes before serving.
