Tiger Salad


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.

Prep Time:
25 mins
Total Time:
25 mins
6 servings


  • 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


  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.

Nutrition Facts (per serving)

54 Calories
4g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 54
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Sodium 496mg 22%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 1g
Vitamin C 65mg 323%
Calcium 24mg 2%
Iron 1mg 4%
Potassium 223mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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