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. I cut everything very coarsely, and it doesn’t look very fancy at all. Doesn’t matter. We’ve since been on a Tiger Salad binge, eating it three days in a row. 
How to Make Spicy Cucumber Tiger Salad
Step 1: Prepare the Vegetables
Rinse the cucumber and celery thoroughly under cold water.
Slice cucumber and celery stalks thinly on a diagonal (bias cut) to create elegant, elongated pieces.
Roughly chop cilantro, including the tender stems.
Slice the jalapeños (or preferred chilies) thinly on the bias. Remove seeds and membranes to reduce heat, if desired.
Thinly slice scallions on the bias, using both white and green parts.
Step 2: Make the Dressing
In a small bowl, whisk together rice vinegar (or apple cider vinegar), sesame oil, soy sauce, and sugar until the sugar dissolves fully.
Step 3: Combine and Chill Salad
Place cucumber slices, celery, cilantro, sliced chilies, and scallions into a large mixing bowl.
Pour dressing over vegetables, toss gently until evenly coated.
Taste and add salt if needed.
Chill the salad in the refrigerator for at least 15-20 minutes before serving to enhance flavors.
Step 4: Serve
Serve chilled as a refreshing appetizer, side dish, or accompaniment to grilled meats, seafood, or stir-fry dishes.
Tiger Salad FAQ
Can I make Tiger Salad ahead of time?
You can prepare it a few hours in advance. However, it’s best consumed the same day to maintain optimal freshness and crispness.
How spicy is this salad?
It depends on your chilies. Removing the seeds and membranes from the jalapeños greatly reduces the heat. Adjust according to your spice tolerance.
Can I use different chilies instead of jalapeños?
Absolutely! Serrano peppers, Thai chilies, Fresno chilies, or even mild bell peppers can work, depending on your preferred spice level.
Should I use rice vinegar or apple cider vinegar?
Rice vinegar gives an authentic Asian flavor with a mild tang, while apple cider vinegar provides a slightly sweeter taste. Either works well based on your preference.
Can I omit the sesame oil or soy sauce?
You can omit these ingredients, but they add essential depth and umami to the dish, greatly enhancing its flavor profile.
Is this salad gluten-free?
To make this salad gluten-free, substitute regular soy sauce with gluten-free tamari or a gluten-free soy sauce alternative.
Can I add extra vegetables to this salad?
Yes! Thinly sliced radishes, carrots, bell peppers, or even shredded cabbage make delicious additions.
What’s the best way to store leftover salad?
Store leftovers in an airtight container in the refrigerator. Consume within 1 day, as cucumbers and celery lose crispness quickly.
Can I use regular cucumbers instead of English cucumbers?
Yes, but peel regular cucumbers first, as their skins tend to be tougher and slightly bitter.
Does adding sugar make the salad sweet?
A small amount of sugar balances the acidity and spice, providing a harmonious taste rather than a distinctly sweet flavor.
Spicy Cucumber Tiger Salad
- Total Time: 10 minutes
- Yield: Serves 2-4 1x
Description
Inspired by the Tiger Salad served at Xi’an Famous Foods in NYC’s Chinatown. Coarsely chopped, it doesn’t look very fancy, but once you’ve tried it, you’ll walk a mile for it too.
Ingredients
1/2 English cucumber, thinly sliced on the bias
3–4 celery stalks (preferably with leaves), thinly sliced on the bias
Handful fresh cilantro, roughly chopped (about 1/2 cup packed)
1 green jalapeño (or your favorite green chili), thinly sliced on the bias (remove seeds to reduce heat if desired)
1 red jalapeño (or your favorite red chili), thinly sliced on the bias (remove seeds to reduce heat if desired)
2–3 scallions, thinly sliced on the bias
2 tablespoons rice vinegar or apple cider vinegar (to taste)
1 teaspoon sesame oil
1/2 teaspoon soy sauce
1 teaspoon sugar
Salt, to taste (optional)
Instructions
Step 1: Prepare the Vegetables
-
Rinse the cucumber and celery thoroughly under cold water.
-
Slice cucumber and celery stalks thinly on a diagonal (bias cut) to create elegant, elongated pieces.
-
Roughly chop cilantro, including the tender stems.
-
Slice the jalapeños (or preferred chilies) thinly on the bias. Remove seeds and membranes to reduce heat, if desired.
-
Thinly slice scallions on the bias, using both white and green parts.
Step 2: Make the Dressing
-
In a small bowl, whisk together rice vinegar (or apple cider vinegar), sesame oil, soy sauce, and sugar until the sugar dissolves fully.
Step 3: Combine and Chill Salad
-
Place cucumber slices, celery, cilantro, sliced chilies, and scallions into a large mixing bowl.
-
Pour dressing over vegetables, toss gently until evenly coated.
-
Taste and add salt if needed.
-
Chill the salad in the refrigerator for at least 15-20 minutes before serving to enhance flavors.
Step 4: Serve
-
Serve chilled as a refreshing appetizer, side dish, or accompaniment to grilled meats, seafood, or stir-fry dishes.
Notes
Adjust the amount of jalapeño based on your spice preference; removing seeds reduces heat significantly.
Celery leaves add extra flavor; include them if available.
Salad tastes best served fresh or chilled briefly before serving.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Side
- Method: Chopping
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 4g
- Sodium: 110mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0g
If you liked this, you are going to love these favorite spicy salad recipes:
Spicy Peanut Cabbage and Chard Salad
Spicy Watermelon and Feta Salad
I love Tiger Salad, hadn’t made it at home until I saw this though. Was delicious!
This is authentic and mouthwatering. I make mine with the spiciest chilis I can find, but the great thing is that you can modify this to your comfort level.
Favorite side salad for almost any protein right here. Thanks for a great recipe, never had the original, but to me this is now that!
I just left NYC from a biz trip. I was blown away by this place. I tried the tiger salad and have been trying to deconstruct to make at home because I always have cilantro and celery that goes bad in my crisper.
The secret to ME is the way they cut the greens (e.g. thin diagonal celery cuts and 1/2 cuts of cilantro including stems – a rare addition) AND the dressing. The dressing definitely has a bit of sesame oil in it and perhaps a combo of lime and vinegar. What I can’t pin down is the depth of saltiness it has. It is salty but not overpowering. Maybe a squirt of fish sauce and/or some sea salt dissolved. Anyone venture a guess?
Great piece, I will be attempting it soon! But the tiger salad is not Xi’an’s only vegetable dish. They offer a delicious spicy cucumber salad as well.