I don’t know why this is called a Tiger Salad, but I like the name so I’ll go with it.
Tiger Salad is a zesty clean tasting salad made with sliver thin cut vegetables-usually Anaheim or bell peppers, zucchini, cucumber and onions-lots of fresh herbs too. You can vary the vegetables to whatever you have. This is a rough amount and enough for two main dish salads or for several people as a side salad.
The 5 ingredient tangy dressing makes this so fast to make in 15 or 20 minutes start to finish.
Tiger Salad
- 1 cup soft herbs, like cilantro, basil, mint or parsley chopped. Feel free to mix whatever herbs you have
- 2 or 3 peppers like Anaheim or bell as thinly sliced as you can manage
- 1/2 to 1 cup of thinly sliced onions
- 1 cucumber or zucchini sliced into thin strips
- optional extras, almonds, sesame seeds, tofu, pan fried dumplings or salmon are all good additions to make it more of a meal.
- Dressing
- 1 1/2 tablespoons rice or sherry vinegar
- 1 1/2 tablespoons toasted sesame oil
- 1/2 teaspoons soy sauce
- 2 teaspoons sugar or agave syrup
- salt to taste
Mix the salad ingredients in a bowl and the dressing in a separate small bowl. Toss about 1/2 the dressing with the salad ingredients and tasted it and see if it is enough, add more if needed. You don’t want it soggy. I usually only use 1/2 the dressing.
Tiger Salad with dumplings makes a really nice meal.
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