Tiger Salad

Tiger salad is somewhere between a condiment and a salad. In Northern China, it’s called lao hu cai and paired with spicy dishes as a sort of a palate cleanser, although it’d also be a bright addition at your next barbecue. Where you might expect lettuce in a salad, here you get a whole heap of fresh and fragrant cilantro. Cucumbers provide crunch, and scallions and chiles are there for bite.

Some say the name’s meant to describe the flavors — untamed like a tiger. Others say it’s referring to the look of the salad — the shades of green resembling the shades of a tiger’s mane. Either way, this fluffy, light salad will have you wondering why you haven’t made an herb-based salad before (cilantro-averse aside). Feel free to mix up the elements of the salad as long as you maintain at least one element each of herbs, crunch, and spice. Add mint or basil to the mix; swap or add celery, bell pepper, or peanuts for the cucumbers; or use red pepper flakes or Sriracha instead of jalapeño. To make it a main-dish salad, add tofu, shrimp, chicken, or even lamb.