Tiger Salad
A fresh, crunchy, and spicy Asian-inspired salad bursting with flavor! This quick no-cook recipe combines cucumbers, herbs, and a zesty dressing for a perfect side dish or light meal.
Ingredients
- Main Salad
- 2 large cucumbers julienned or thinly sliced
- 3 green onions thinly sliced
- ½ cup fresh cilantro roughly chopped
- 1 small red chili thinly sliced (optional)
- 2 cloves garlic minced
- Dressing
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp sesame oil
- 1 tbsp olive oil or avocado oil
- Salt to taste
- Garnish
- Toasted sesame seeds
- Optional Add-Ins
- Julienned carrots
- Shredded lettuce
- Crushed peanuts or almonds
- Dash of chili oil
Instructions
- Wash and dry all vegetables thoroughly.
- Slice cucumbers, green onions, chili, and chop cilantro.
- In a small bowl, whisk soy sauce, vinegar, sesame oil, olive oil, and garlic.
- Taste and adjust — add more vinegar for tang or chili oil for spice.
- Combine all vegetables in a large bowl.
- Pour dressing over and toss well to coat.
- Sprinkle toasted sesame seeds on top.
- Serve immediately or chill for 10–15 minutes before serving.
Notes
Drain cucumbers if watery — sprinkle with salt, rest 10 minutes, then pat dry.
Use fresh herbs for the best aroma and flavor.
Control the heat by adjusting the chili amount.
Add protein (like chicken, tofu, or shrimp) for a full meal.
Best served fresh, but can be refrigerated for up to 24 hours.