Xinjiang Tiger Salad Recipe

I love this Xinjiang Tiger Salad recipe because it’s a flavor explosion with fresh, crunchy veggies and a deliciously tangy dressing that makes my taste buds dance. Plus, it’s super easy to throw together, making it a total win for any time I need a quick, healthy, and zesty meal option!

I adore cooking salads that are not only healthy but also taste so good that you could serve them as a main dish. My Xinjiang Tiger Salad, with its beautiful array of colors, is a perfect case in point.

The salad is made with crunchy cucumbers, meaty bell peppers, and a generous handful of cilantro. It has a flavor base that is so good you could drink it—succulent, spicy, and aromatic—thanks to a blend of garlic and sesame oil.

And then there’s a drizzle of chili oil for the kind of heat that makes salad eating a thrilling adventure.

Ingredients

Cucumber: Calorie content very low, refreshingly hydrating, and antioxidant-rich.

Sweet, crisp, and high in vitamin C—beneficial for immune health—is the red bell pepper.

Mild and crunchy, the green bell pepper is an excellent source of vitamins A and C; it boosts your metabolism.

Red Onion: Imparts a peppery zest, holds antioxidants that minimize swelling.

Cilantro: Flavor of fresh herbs; helps with digestion and detoxification.

Pungent and flavorful, garlic is good for the heart and fortifies the immune system.

Sesame oil is nutty and aromatic.

It contains fats that are good for your health, and it contains antioxidants.

Ingredient Quantities

• 1 large cucumber, julienned
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1 small red onion, thinly sliced
• 1 bunch of cilantro, roughly chopped
• 3-4 cloves of garlic, finely minced
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon chili oil (adjust to taste)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon white pepper (optional)
• 1 tablespoon toasted sesame seeds for garnish

Instructions

1. Start by getting the vegetables ready: cut the cucumber, red bell pepper, and green bell pepper into matchstick shapes. Slice the red onion into thin pieces. Chop the cilantro into medium-sized pieces.

2. In a big mixing bowl, combine the ingredients: cucumber, red bell pepper, green bell pepper, and red onion. Cut each ingredient into the following shapes before adding to the mixing bowl: julienne the cucumber, cut the red bell pepper into lengthwise strips, cut the green bell pepper into lengthwise strips, and slice the red onion.

3. Place the cilantro, which has been chopped roughly, into the mixing bowl with the vegetables.

4. Mince the garlic cloves and put them in the bowl with the vegetables.

5. In a little bowl, blend well the components of the mixture: rice vinegar, soy sauce, sesame oil, and chili oil.

6. Transfer the dressing to the large bowl containing the vegetable mixture.

7. Add the salt and white pepper to the salad. Adjust the seasoning to suit your taste.

8. Gently but thoroughly toss all the ingredients together to ensure the dressing evenly coats the vegetables.

9. Let the salad sit in the refrigerator for at least 10-15 minutes so that the flavors can come together.

10. Before serving, scatter the toasted sesame seeds over the salad to garnish it. Serve either chilled or at room temperature, and enjoy this revitalizing Xinjiang Tiger Salad!

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Small knife (optional for precise cutting)
4. Vegetable peeler (optional for cucumber)
5. Large mixing bowl
6. Small bowl
7. Measuring spoons
8. Spoon or whisk (for mixing dressing)
9. Tongs or salad tossers
10. Refrigerator (for chilling the salad before serving)

FAQ

• Q: Can I replace rice vinegar with another type of vinegar?Yes, you can use either apple cider vinegar or white vinegar, but doing so may slightly affect the flavor profile.
• Q: Is it necessary to use both sesame oil and chili oil in the dressing?Although both oils contribute distinctive flavors, you can adjust or eliminate the chili oil if you’d prefer a less spicy option or incorporate it in a way that’s more to your personal taste.
• Q: How can I make this salad more filling?Add sliced grilled chicken, tofu, or shrimp to make it a more substantial main dish.
• Q: Can I prepare this salad ahead of time?You can prepare the ingredients in advance, but it’s best to mix them with the dressing just before serving to keep everything fresh and to maintain the textures that make this dish so interesting.
• Q: Is there a substitute for cilantro if I don’t have it?You can use parsley as a substitute, though it will change the salad’s flavor somewhat.
• Q: Can I use different types of peppers?Absolutely. You can use any color of bell pepper you have on hand or prefer; it won’t make much of a difference in the salad’s taste.

Substitutions and Variations

You can replace rice vinegar with apple cider vinegar or white wine vinegar if you don’t have any on hand.
To create a gluten-free version of this recipe, use tamari or coconut aminos in place of the soy sauce.
Substitute olive oil or peanut oil for sesame oil to obtain different flavors.
If chili oil is too spicy, you can use a dash of hot sauce or omit it for a milder salad.
To achieve a nutty crunch to use as a garnish, substituting crushed peanuts or almonds for crushed sesame seeds works wonderfully.

Pro Tips

1. Chill the Vegetables Before starting, chill the vegetables in the refrigerator for at least an hour. This will help retain their crispness and enhance the refreshing nature of the salad.

2. Adjust Chili Oil Based on Heat Preference Start with a smaller amount of chili oil if you’re sensitive to spice, and gradually increase it based on your taste. You can also substitute with a milder oil if desired.

3. Use Fresh Garlic Ensure the garlic is freshly minced just before adding it to the salad to maximize its pungency and freshness.

4. Balance the Acidity Taste the dressing before adding it to the salad. You can adjust the acidity by adding a bit more rice vinegar or a pinch of sugar if needed, ensuring a perfect balance of flavors.

5. Toast Sesame Seeds Fresh Consider toasting the sesame seeds just before using them to elevate their nuttiness and add a fragrant touch to the salad. You can do this by quickly dry-roasting them on a pan over medium heat until they are golden brown.