Tiger Salad Recipe

Roast or blister peppers (optional)

If you prefer smoky flavor, roast the whole green chiles over an open flame or under a broiler until skins are charred and blistered on all sides, about 6–8 minutes, turning frequently. Transfer to a bowl and cover for 10 minutes, then peel if desired. Alternatively skip roasting for a fresher crisp bite.

Trim pepper stems. Slice each pepper lengthwise, remove seeds if you want less heat, then stack and slice very thinly into long shreds (julienne). Aim for about 1–2 mm wide strips. Place shredded peppers in a mixing bowl.

Thinly slice the scallions on a diagonal into 1–2 inch pieces. Add the white and green parts to the bowl with peppers.

Thinly slice half a red onion into very fine half-moons. If you want milder onion flavor, soak the slices in cold water for 5 minutes then drain and pat dry. Add onion to the bowl.

Roughly chop the cilantro leaves and tender stems. Add cilantro to the bowl.

In a small bowl or jar, combine 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp chili crisp (or chili oil), 1 tsp toasted sesame paste (or 1/2 tsp fermented soybean paste for deeper savory note), 1 tsp sugar or honey, 1 tsp minced garlic, and 1/2 tsp minced ginger.

Warm 1 tbs neutral oil until just hot (you should see a few faint wisps of steam), then carefully pour it into the sauce while whisking to bloom the aromatics. If the sauce is too thick, stir in up to 1 tsp water to loosen. Taste and adjust: balance salt with more soy, acidity with more rice vinegar, or heat with more chili oil.

Pour the prepared sauce over the shredded peppers, scallions, onion, and cilantro in the mixing bowl.

Toss everything thoroughly until the vegetables are evenly coated. Let the salad sit 5–10 minutes at room temperature to allow flavors to meld.

Season with 1 tsp salt and 1/4 tsp black pepper, then taste and adjust seasoning if necessary.

Sprinkle 1 tbs toasted sesame seeds over the salad, then finish with 1 tsp toasted sesame oil drizzled on top. Toss gently once more.

Serve immediately as a bright, spicy side or chilled briefly. Keeps 1–2 days refrigerated in an airtight container—textures become softer over time.