Chinese Tiger Salad
- Salad
- 1 small carrot, peeled and finely julienned in ~5cm long strips
- 2 cucumbers, finely julienned in ~5cm long strips
- 1/2 a leek, finely julienned in ~5cm long strips
- 12 sprigs of cilantro, cut to ~5cm long strips
- 1 pointed green pepper or half a green bell pepper, finely julienned in ~5cm long strips
- 75 grams firm smoked tofu, finely julienned in ~5cm long strips
- Slim slices of ginger totaling 5g, finely julienned in ~5cm long strips
- 2 century eggs, peeled and sliced into 8 wedges (optional)
- A small handful of toasted red-skinned peanuts (optional)
- Dressing
- 2 fresh bird's eye chillies, finely sliced
- 2 cloves of garlic, minced
- 1 teaspoon light soy sauce
- 3 teaspoons Chinkiang vinegar
- 3 teaspoons Chinese sesame oil
- a pinch more salt, to taste
- Easy, tiger: Combine all your julienned vegetables, herbs and tofu in your serving bowl; you might like to separate them, neatly lined up on a long rectangular plate like rainbow stripes on a tiger's back. This can be wrapped and refrigerated for up to 6 hours before serving. Add the extra century egg or peanuts if you wish. Then mix the dressing ingredients together in a bowl. Dress the salad right before serving, toss it up with chopsticks (little known as the world's most perfect salad-eating utensils), and eat immediately and bravely.
- Suggested leafy greens pairings (make double the quantity of dressing): Frisee, ultra finely shredded round cabbage, shredded Savoy cabbage, baby spinach.
salad, carrot, cucumbers, long strips, cilantro, green pepper, long strips, ginger totaling, century eggs, handful, dressing, garlic, soy sauce, chinkiang vinegar, chinese sesame oil, salt
Taken from food52.com/recipes/40005-chinese-tiger-salad (may not work)