Honest Cooking’s Nicole Criss with her take on the deliciously fresh and spicy tiger salad that she walked a mile to taste.
By Nicole Criss
I recently walked a mile to eat a salad. I told my husband and son I was going to get some exercise, but as soon as I left the house, I was guided by my tastebuds, straight onto the streets of Chinatown. That’s one of the nice things about living in downtown Manhattan. I am just a stone’s throw away from what feels like another country, with sights, sounds and smells to go with it. It’s a wonderful change of pace and I’m drawn back there whenever I get a minute to myself.
So there I was, tucked inside this tiny take-out restaurant, Xi’an Famous Foods. The place is known for its stunningly spicy hand pulled noodle dishes, but since this was a snack in-between meals I decided to try the only vegetable dish they offer: the Tiger Salad, a pungent and spicy salad made of jalapeños, cilantro, and maybe some celery leaves- doused in vinegar. It really got me sweating and I was “fired up” for the rest of my walk.
This salad my take on the Tiger Salad. On the way home, I stopped and bought all the ingredients, adding a little something to help counter the spice– cucumber which is naturally cooling. We’ve since been on a Tiger Salad binge, eating it three days in a row.
- ½ English Cucumber
- 3-4 celery stalks (preferably with leaves)
- handful of cilantro
- 1 green jalapeño
- 1 red jalapeño
- 2-3 scallions
- Vinegar to taste
- Cut the cucumber and celery stalks on the bias.
- Chop the cilantro.
- Cut the jalapeños on the bias (you can remove the seeds, or some of them to reduce the intensity of the spice.)
- Slice the scallions on the bias.
- Combine all ingredients in a mixing bowl and douse with vinegar.
- Serve chilled.