Skip to main content
LoginSign Up
Cilantro, Scallion and Cucumber Salad (Lao Hu Cai)

Cilantro, Scallion and Cucumber Salad (Lao Hu Cai)

By Julia RackowOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

This punchy salad with plenty of texture is our take on Chinese tiger salad (lao hu cai), a popular dish from the northern part of the country. Instead of the customary raw onion, we use scallions and grated garlic and soften their harsh flavors by steeping them in the dressing before tossing with the remaining ingredients. The bold flavors make the salad a good side for rich grilled meats and oily fish. If you like, for a spice-free version, replace the jalapeños with 1 small green bell pepper, stemmed, seeded and sliced into thin strips.

Tip

Don't use only the cilantro leaves; use the tender stems, too, as they pack a lot of flavor. Pluck small sprigs off the thick main stem—this makes the salad more voluminous and visually interesting.

Ingredients
  • 2

    tablespoons unseasoned rice vinegar

  • 1

    tablespoon soy sauce

  • ½

    teaspoon white sugar

  • Kosher salt

  • 2

    medium garlic cloves, finely grated

  • 1

    bunch scallions, sliced ½ inch thick, whites and greens reserved separately

  • ½

    English cucumber, halved lengthwise and thinly sliced on the diagonal

  • 3

    jalapeño chilies, stemmed, halved lengthwise, seeded and thinly sliced on the diagonal

  • ½

    cup roasted salted peanuts, roughly chopped

  • Leaves and tender stems from 1 bunch cilantro (about 4 cups lightly packed), cut into 2-inch lengths

  • chili oil, to serve (optional)

Step 1

In a large bowl, whisk together the vinegar, soy sauce, sugar and ½ teaspoon salt. Stir in the garlic, scallion whites and cucumber, then let stand for about 10 minutes.

Step 2

Add the jalapeños, peanuts and scallion greens, then toss. Taste and season with salt. Add the cilantro and toss, then transfer to a serving dish. Serve with chili oil (if using).