Gong Hai Faht Choy!
Happy Lunar New Year! Since its the year of the tiger, enjoy my tasty Tiger Salad!
Happy Year of the Tiger!
The Chinese Lunar calendar is based on 12 zodiac signs, each represented by an animal: rat, ox, tiger, rabbit, dragon, snake, horse, goat, monkey, rooster, dog and pig. Each animal brings a different set of characteristics to the coming year.
Since China is origin and home to many tiger species, they have a special place in culture and mythology and are considered the king of all animals. As a Zodiac sign, a tiger year symbolises power, courage, confidence, and strength. It is a year associated with good luck, health and wellbeing, vitality and strength. The tiger is also known to expel evil. While magnificent, it is also fearsome—in the Zodiac, this element of fear can warn of destruction in the coming year.
While all new years welcome the renewal of life and usher in changes, The Year of the Tiger is believed to help overcome challenges and difficulties.
So lets make a tiger salad!
Why and what is a tiger salad? Its simply a lightly dressed salad of local ingredients, raw or cooked, eaten as part of a selection of appetizers, or as a side dish.
I first fell in love with it at Mission Chinese Food where Danny Bowein served the leaves and herbs wrapped up in a delicate fresh rice noodle roll. Next I became devoted to Xian Famous Foods in NYC where the tiger was a bit more rough and rustic: no delicate noodle, but sometimes a heavy hand on the chillies.
And while in some parts of China it could be cooked carrots and tree ear fungus, or celery and lots of cilantro stems, a selection of delicate greens and as many fresh herbs as you can find, I’ve always been most devoted to a Tiger salad based on julienned cucumber, green onions with masses of cilantro, sliced chillies as and if desired, which as it turns out comes from the area of Manchuria, known for it…tigers!
There is another, more personal reason, that this region resonates so deeply with me. I’ll tell you all another time. Meanwhile, lets make the salad!
Year of The Tiger Salad
1 big English cucumber, skin left on
3-4 green onions, sliced thinly
A slice of yellow pepper, thinly sliced or chopped
About 1/2 red chilli, not a terribly hot one, thinly sliced or chopped
Big handful of whatever herbs you can get: I added a little arugula to todays salad; often I add dill, or even Thai basil.
Big handful cilantro, leaves separated from stems
Sprinkle or two of salt
Small sprinkle sugar
Several shakes rice vinegar (unseasoned)
A shake or two of light soy sauce
A drizzle of sesame oil
Julienne the cucumber as small as you can; if it is very seedy you may spoon the seeds out, but I never do. Place in bowl.
Add green onion, yellow pepper, red chili, and any fresh herbs you are using.
Add the cilantro leaves; cut the stems into one inch or two pieces and add to the bowl as well.
Sprinkle with salt, sugar, rice vinegar, soy sauce, and sesame oil, to taste; add more as needed. Leave in a cool place to chill until ready to eat; the juices mix together and its best after a short while of resting. I would avoid refrigerating, or leaving it too long, as it could get diluted by the juices of the vegetables themselves. The important thing is to just keep adjusting to taste as needed
Enjoy!