Tiger Salad


  • ½English cucumber
  • 1 ¼ teaspoons salt, divided
  • 3 large green onions, white and tender green parts only
  • 1 large green bell pepper
  • 1 large red bell pepper
  • 2 tablespoons unseasoned rice vinegar
  • 1 ½ tablespoons toasted sesame oil
  • ¼ teaspoon crushed red pepper flakes
  • 2 cups chopped fresh cilantro, leaves and stems
  • Directions

  • Step 1

    Cut cucumber in half lengthwise and gently scrape out seeds with a spoon. Cut each half crosswise into 2-inch pieces. Cut each piece lengthwise into thin, uniform strips and transfer to a bowl. Toss cucumber with 1 teaspoon salt and let stand 15 minutes.


  • Step 2

    Meanwhile, cut green onions and bell peppers into thin, uniform strips, about 2 inches long.

  • Step 3

    Transfer cucumber to a fine-mesh sieve, rinse, and drain well. Whisk together vinegar, sesame oil, crushed red pepper, and remaining 1/4 teaspoon salt in a large bowl. Add cucumber, green onions, bell peppers, and cilantro, and toss well.

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