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.
Nicole Criss is passionate about international foods and the cultures from which they stem. Nicole writes the blog 'And Baby Cakes Three,' chronicling stories of her global food adventures from New York City where she resides with her husband and toddler.