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Cilantro, Scallion and Cucumber Salad (Lao Hu Cai)

4 Servings

30 minutes

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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

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Reviews
Brian H.

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!

yvonne d.

This salad is light and delicious! I made as written (the only change was 1 jalapeno instead of 3). It was great alongside the Miso-Glazed Broiled Salmon.