Tiger Fruit Salad Recipes

TIGER SALAD (老虎菜)

Tiger Salad (老虎菜) image

If you're looking for a super quick and easy veggie dish, make this authentic Chinese tiger salad for a tasty and refreshing addition to your meal!To make the dish gluten-free use tamari instead of soy sauce.

Provided by Maggie Zhu

Categories Salad

Time 5m

Number Of Ingredients 9

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 in 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

Steps:

Combine all the salad ingredients in a large bowl.
Add all the dressing ingredients over the salad then toss to coat well.

Nutrition Facts : ServingSize 1 serving, Calories 42 kcal, Carbohydrate 5.6 g, Protein 0.8 g, Fat 1.8 g, SaturatedFat 0.3 g, Sodium 333 mg, Fiber 0.7 g, Sugar 3.5 g

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

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

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

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

Ingredients

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

Ingredients

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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