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A close-up of a vibrant Asian Mandarin Orange Salad in a grey bowl, featuring fresh greens, peas, and cucumber slices.

Spicy Sichuan Tiger Salad (Lao Hu Cai)

A refreshing and vibrant Sichuan salad featuring an array of crisp vegetables and a pungent, spicy dressing that awakens the senses with its zesty and savory kick.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Chinese, Sichuan
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 medium Persian Cucumbers thinly sliced or julienned
  • 1 medium Green Bell Pepper julienned
  • 1 cup Fresh Cilantro roughly chopped
  • 4 large Scallions white and green parts, thinly sliced lengthwise or julienned
  • 1/4 medium Red Onion very thinly sliced
  • 1 large Jalapeño seeds removed if desired, very thinly sliced (optional, for extra heat)
For the Dressing
  • 2 tbsp Light Soy Sauce
  • 2 tbsp Chinkiang Black Vinegar or regular rice vinegar
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Sichuan Peppercorn Oil optional, for authentic numbing spice
  • 2 cloves Garlic minced
  • 1 tsp Fresh Ginger grated
  • 1 tsp Granulated Sugar
  • 1/2 tsp Chili Flakes e.g., gochugaru or crushed red pepper, or to taste
  • 1/4 tsp Salt or to taste

Equipment

  • Large mixing bowl
  • Whisk
  • Sharp knife
  • Cutting board

Method
 

Prepare the Vegetables
  1. Wash and prepare all vegetables. Thinly slice or julienne the cucumbers, green bell pepper, scallions, jalapeño (if using), and red onion. Roughly chop the cilantro.
  2. In a large mixing bowl, combine the prepared cucumbers, green bell pepper, cilantro, scallions, jalapeño (if using), and red onion.
Make the Dressing
  1. In a small bowl, whisk together the soy sauce, Chinkiang black vinegar, toasted sesame oil, Sichuan peppercorn oil (if using), minced garlic, grated ginger, granulated sugar, chili flakes, and salt until well combined and the sugar is dissolved.
Assemble the Salad
  1. Pour the dressing over the vegetables in the large mixing bowl.
  2. Toss gently but thoroughly to ensure all vegetables are evenly coated with the dressing. For best flavor, let the salad sit for 5-10 minutes to allow the flavors to meld before serving.

Notes

This salad is best served immediately for maximum crispness and vibrant flavor. For an extra kick of authentic Sichuan numbing sensation, you can add a pinch of freshly ground Sichuan peppercorns directly to the dressing. Store any leftovers in an airtight container in the refrigerator for up to one day, though the vegetables may lose some of their crispness.