The Magic Behind Tiger Salad
Peeling the celery ribs eliminates any stringy textures, ensuring a smooth salad experience. Adding small dried shrimp introduces a savory richness and bursts of saltiness with every bite. Slicing scallions and chili peppers on a bias not only enhances presentation but also makes it easier for diners to enjoy the salad with chopsticks.
Some dishes are so irresistible that they become staples on your order list. For me, the tiger vegetable salad from Xi’an Famous Foods in New York is one such dish. This vibrant salad combines crisp celery, aromatic cilantro leaves and stems, diagonally sliced scallions, and spicy Longhorn peppers—all tossed in a delightful sweet-salty sesame oil vinaigrette.
This refreshing salad pairs beautifully with various menu items; whether you opt for cumin-lamb noodle soup, slippery liang pi (cold skin noodles), or even a pork burger alongside spinach dumplings, its cool spiciness complements everything perfectly. I often think that if Xi’an offered this salad undressed with the dressing served separately—similar to their liang pi noodles—you could easily take it home to accompany an array of meals from different cuisines—be it barbecue platters or Japanese breakfast spreads.
However, Xi’an Famous Foods isn’t alone in serving this delicious dish. Known as lao hu cai or “tiger salad,” variations can be found at several restaurants specializing in Northern Chinese cuisine.
One standout version I’ve enjoyed (though it doesn’t overshadow my love for Xi’an’s) comes from Fu Run. Their rendition features those delightful small dried shrimp known as “shrimp skin” in Chinese—a treat you can find at large Chinese-American supermarkets or online.
Crafting Your Own Tiger Salad
Recently, while cleaning out our staff fridge filled with surplus celery, cilantro, and scallions, I decided it was time to create my own version of tiger salad.
I make no claims about authenticity; this recipe is simply inspired by what I adore about Xi’an’s offering—with an added touch of dried shrimp for extra flavor!
Ingredients:
- 3 celery ribs (5 ounces; 140 g), preferably from closer to the heart; peeled and cut into thick matchstick lengths
- 1/2 long hot green pepper (1/2 ounce; 14 g), halved and sliced on a bias
- 2 scallions (2 ounces; 56 g), thinly sliced on a bias
- A small bunch of cilantro leaves and tender stems (1 ounce; 28 g), torn by hand or cut into approximately three-inch lengths
- 1 tablespoon rice vinegar
- 3/4 teaspoon Diamond Crystal kosher salt (or half as much table salt)
- 3/4 teaspoon sugar
- 1/4 teaspoon soy sauce
- 1 teaspoon sesame oil
- Optional: Two tablespoons tiny dried shrimp (0.2 ounce; 6 g)
Instructions:
-
In a medium mixing bowl, combine the prepared celery sticks, long hot green pepper slices, scallions, and chopped cilantro.
-
In a separate small bowl mix together rice vinegar with salt and sugar until fully dissolved before adding soy sauce and sesame oil.
-
Pour the dressing over your vegetable mixture while tossing gently to ensure everything is well-coated.
-
Transfer your beautifully mixed vegetables onto a serving plate and sprinkle tiny dried shrimp over the top if desired.
-
Serve immediately!
This versatile tiger salad transcends seasons and cuisines alike—it’s simple to prepare yet pairs wonderfully with nearly any meal!
Enjoy Your Culinary Adventure!
Whether you’re enjoying this dish solo or alongside other favorites like spicy warm silken tofu or Sichuan-style smashed cucumber salads—the possibilities are endless!