Tiger salad

Adam Liaw
Tiger salad.
Tiger salad. Photo: William Meppem

Salads aren’t the first thing you would associate with Chinese food, but the country’s northern cuisines are full of cold, salad-style dishes that are perfect accompaniments to a Chinese meal.


4 thick spring onions

1 Lebanese cucumber, peeled, deseeded and cut into thin batons

½ green capsicum, very thinly sliced

1 large red chilli, very thinly sliced

1 cup loosely packed coriander sprigs


½ tsp sugar

1 tsp soy sauce

2 tsp rice vinegar

1 tsp sesame oil


1. Halve the spring onions lengthways and slice very thinly on a steep diagonal. Place the slices in a bowl of cold water and refrigerate for 20 minutes to curl. Combine the cucumber, capsicum, chilli and coriander in a bowl and refrigerate along with the spring onion.

2. Combine the ingredients for the dressing and stir to dissolve the sugar. Drain the spring onions well and combine all the ingredients and dressing together. Toss and serve immediately.

Also try: my Steamed chicken with shiitake mushrooms