Tiger salad

Name: Tiger salad
Prep time: 15 min
Total time: 15 min
Ingredients: 3 green chilli, long green chillies, seeded and cut into thin strips; 1 cucumber, julienned; 30 g coriander leaves, cut into 4 cm lengths, stems and all; 3 spring onions, cut into thin 4 cm strips; 1 tbsp soy sauce; 1½ tbsp rice vinegar; 1 tbsp toasted sesame oil; 1 tsp sugar; ¼ tsp salt

Vegetarian

老虎菜 · Lǎohǔ cài

A bold north-eastern Chinese salad of hot green chillies, cucumber, coriander and spring onion in a light soy, vinegar and sesame dressing — named for its fierce bite.

Tiger salad is a Chinese salad from China, ready in about 15 minutes and made with green chilli, cucumber and coriander leaves. It serves 4 and is rated beginner to cook.

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Prep: 15 min
Cook: 0 min
Total: 15 min
Serves: 4
Level: Beginner
Calories: 56

Ingredients

4 servings

3 (18 g) Green chilli (opens in a new tab), long green chillies, seeded and cut into thin strips
1 (300 g) Cucumber (opens in a new tab), julienned
30 g Coriander leaves (opens in a new tab), cut into 4 cm lengths, stems and all
3 (45 g) Spring onions (opens in a new tab), cut into thin 4 cm strips

For the dressing

1 tbsp (17 g) Soy sauce (opens in a new tab)Swap: TamariContains soy, wheat, gluten
1½ tbsp (22 g) Rice vinegar (opens in a new tab)Swap: Chinese black vinegar
1 tbsp (14 g) Toasted sesame oil (opens in a new tab)Contains sesame
1 tsp (4 g) Sugar (opens in a new tab)
¼ tsp (1.5 g) Salt (opens in a new tab)

Equipment

Method

1
Step 1
Cut the chillies, cucumber (opens in a new tab), coriander and spring onion (opens in a new tab) into similar thin strips and pile into a bowl.
Food safety: Wash hands after handling chillies.
2
Step 2
Stir the sugar (opens in a new tab) and salt into the soy sauce (opens in a new tab) and vinegar until dissolved, then add the sesame oil (opens in a new tab).
- 2 min
3
Step 3
Toss the vegetables with the dressing right before serving so everything stays crisp.
- 1 min

About this dish

Origin: Dongbei (north-east China), China · Well documentedMore food from China
Dish: Lunch · Dinner · Salads · Side dishes · Appetizers & starters
Cooking method: Raw, No-cook
Taste: spicy (chilli heat), herby, fresh, tangy
Diet: Vegan · Dairy-free · No nut ingredients · Low-carb
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · DASH-style
Worked out from the ingredients. How labels work
Good for: Everyday · Budget-friendly
Cook more with: Green chilli · Cucumber · Coriander leaves · Spring onion · Soy sauce · Rice vinegar

Allergens

Contains, can be adapted: Wheatfrom soy sauce
Contains, can be adapted: Glutenfrom soy sauce
Contains: Soyfrom soy sauce
Contains: Sesamefrom toasted sesame oil

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

56 kcal per serving

Estimated

1 serving ≈ 113 g · recipe makes 4

Where the energy comes from

Protein 9%
Carbohydrate 37%
Fat 54%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	56 kcal	49 kcal
Protein	1.3 g	1.1 g
Carbohydrate	5.5 g	4.9 g
Net carbohydrate	4.5 g	4 g
Sugars	2.9 g	2.5 g
Added sugars	1 g	0.9 g
Fibre	1 g	0.9 g
Fat	3.6 g	3.2 g
Saturated fat	0.5 g	0.5 g
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg
Sodium	386 mg	342 mg
Salt equivalent	1 g	0.9 g

Vitamins & minerals per serving

Potassium: 214 mg
Calcium: 28 mg
Iron: 0.6 mg
Magnesium: 18 mg
Vitamin A (RAE): 37 µg
Vitamin C: 17 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 19 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Rice vinegar: Distilled vinegar (FDC 172237) used as a stand-in for unseasoned rice vinegar.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Use milder long green peppers and add one hot chilli if you want less fire.

Common mistakes

Dressing it ahead — the salt draws water from the cucumber and the salad goes limp.

Serve with

With dumplings, grilled skewers or rich braised meats.

Storage

Best eaten immediately.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 28 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

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Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Green chilli, long green chillies, seeded and cut into thin strips3 piece · 18 g
Cucumber, julienned1 piece · 300 g

Used in steps 1, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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