Tiger Vegetable Salad

Recipe from Golden Palace

Adapted by Julia Moskin

Tiger Vegetable Salad
Evan Sung for The New York Times
Total Time
15 minutes
Rating
4(267)
Comments
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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. —Julia Moskin

Featured in: Northeast China Branches Out in Flushing

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Ingredients

Yield:4 to 6 servings
  • 1large bunch cilantro, with the thick stems removed, cut into 3-inch lengths (about 5 cups, loosely packed)
  • 1green bell pepper or 1 cucumber, stemmed, seeded and slivered
  • 1fresh chili pepper, stemmed, seeded and slivered
  • 2scallions, slivered
  • 2teaspoons vegetable oil
  • ¼teaspoon salt
  • Sesame oil
  • white vinegar, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

29 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 100 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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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Ratings

4 out of 5
267 user ratings
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Comments

Ty

The first time I had this salad was at Xi'an famous foods in Chinatown. I topped my Mount Qi Pork Hand-Ripped Noodles with it and my life was forever changed. Can't have my noodles without it now. It's salty, acidic, spicy. Me and my best friend call it "Sofrito salad". So simple, yet so full of flavor.

Erica

Shaved radish might be an interesting addition in place of the chili pepper. If there are still to peppery, you can soak them in water to mellow out the radish flavor.

Jennifer Heath

The first and only time I've eaten this was in Mazar-i-Sharif, Afghanistan. Not exactly China...but on the Silk Road!

Jove

Very good, especially with shaved orange slices. I used seasoned rice vinegar with delightful effect.

Peter

For the people asking about how to make it not spicy, in my opinion the spiciness (and cilantro) are the dominant qualities of this salad, it's a bit like having a Greek salad without the feta... you'd be better served making a different recipe!

Indrani

Seems strange that it calls for either a cucumber or a green bell pepper.

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Credits

Adapted from Golden Palace

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