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Cilantro, Scallion and Cucumber Salad (Lao Hu Cai)
This punchy salad with plenty of texture is our take on Chinese tiger salad (lao hu cai), a popular dish from the northern part of the country. Instead of the customary raw onion, we use scallions and grated garlic and soften their harsh flavors by steeping them in the dressing before tossing with the remaining ingredients. The bold flavors make the salad a good side for rich grilled meats and oily fish. If you like, for a spice-free version, replace the jalapeños with 1 small green bell pepper, stemmed, seeded and sliced into thin strips.
4
Servings
Tip
Don't use only the cilantro leaves; use the tender stems, too, as they pack a lot of flavor. Pluck small sprigs off the thick main stem—this makes the salad more voluminous and visually interesting.
30 minutes
Ingredients
-
2
tablespoons unseasoned rice vinegar
-
1
tablespoon soy sauce
Directions
-
01In a large bowl, whisk together the vinegar, soy sauce, sugar and ½ teaspoon salt. Stir in the garlic, scallion whites and cucumber, then let stand for about 10 minutes.
Reviews
September 12, 2023
Very refreshing!
I used 1 1/2 cucumbers, but removed the seeds, and there was plenty of marinade to do the whole bunch. Good salad to go with meat. Everyone loved it.
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The wife has a soy allergy, so I substituted about half the amount of quality fish sauce for the soy and it came out very good. Delicious recipe!