How to Make Lao Hu Cai (Tiger Salad)
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Recipe Overview
Overview
Lao Hu Cai, or Tiger Salad, is a refreshing dish that celebrates the often-overlooked celery. This salad is not just about crunch; it’s a vibrant mix of flavors and textures that come together beautifully. The use of inner celery ribs adds a subtle sweetness, while the cilantro and scallions bring a fresh herbaceous note. The dressing is a delightful balance of sour, sweet, salty, and umami, making each bite a complex experience.
The preparation is straightforward, making it an ideal choice for both novice cooks and seasoned chefs. The key is in the knife skills—cutting the celery and scallions on the bias enhances the presentation and texture. The addition of chilies introduces a gentle heat, which can be adjusted to personal preference, allowing for a customizable experience.
This salad is perfect for any occasion, whether as a side dish at a barbecue or a light lunch on its own. It pairs wonderfully with grilled meats or can be enjoyed as a standalone dish. The crunch from the peanuts sprinkled on top adds an extra layer of texture, making it a satisfying choice for anyone looking to incorporate more vegetables into their diet. Lao Hu Cai is a testament to how simple ingredients can create a dish that is both delicious and visually appealing.
Recipe Details
Steps & Tips
Select four ribs of celery, preferably from the inner stalks for tenderness.
Remove some leaves from the celery and set them aside.
Cut the celery on the bias into 1/4-inch thick slices.
Transfer the sliced celery to a large salad bowl.
Cut cilantro stems and leaves into two-inch pieces, measuring 3 1/2 cups.
Trim the ends of three scallions and line them up for bias cuts.
Cut the scallions on the bias and add them to the salad bowl.
Tip: You can control how much spice ends up in your food by seeding and removing the ribs from the chili.
Cut a Serrano chili into quarters, seed it, and slice thin.
Remove the top of a small Thai chili, cut it in half, and slice into thin strips.
In a small bowl, combine the Thai chili with a tablespoon of unseasoned rice vinegar.
Add a teaspoon of sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of soy sauce to the dressing.
Tip: Using both salt and soy sauce in the dressing adds umami flavor.
Whisk the dressing together until the sugar is dissolved.
Stir in 3/4 teaspoon of toasted sesame oil into the dressing.
Add the dressing to the salad bowl and toss to combine.
Tip: The dressing is intense and packed with flavor, so it won't overpower the dish.
Sprinkle two teaspoons of toasted sesame seeds over the salad.
Plate the salad and prepare for the final touch.
Top the salad with two tablespoons of chopped, salted, dry roasted peanuts.
Ingredients
Ingredient: Peanuts
→ Substitution: Sunflower Seeds
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Lao Hu Cai is a popular salad in northern China, known for its fresh and herbaceous flavors.
- •The salad features a balance of salty, umami, sour, and sweet flavors, making it complex and satisfying.
- •Using the inner ribs of celery provides a sweeter and more tender texture for the salad.
- •The dressing includes unseasoned rice vinegar, sugar, salt, soy sauce, and toasted sesame oil.
