Chinese tiger salad—a crisp, refreshing side of raw cucumbers, cilantro, scallions, and chiles—is usually served alongside grilled lamb or spicy foods. In his version, chef Shuai Wang of Short Grain and Jackrabbit Filly in Charleston, South Carolina, incorporates elements of Mexican esquites—grilled corn, creamy avocado, and salty cheese—for a dazzlingly bright summer dish you’ll want to eat all on its own. To more closely resemble the original inspiration, include half a stalk of celery sliced into thin matchsticks or half moons.
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What you’ll need
Lao Gan Ma Spicy Chili Crisp
$3 At Umamicart
Measuring Spoons
$10 At Bon Appétit Market
Small Skillet
$23 At Amazon
Microplane
$18 At Amazon
16" Heavy Duty Stainless Steel Utility Tongs
$11 At Amazon
Chef’s Knife
$115 At Hedley and Bennett
Recipe information
Total Time
25 minutes
Yield
6 servings
Ingredients
2
3
½
3
2
2
2
2
1½
2
1
½
1
½
2
Preparation
Step 1
Toast 2 Tbsp. sesame seeds in a dry small skillet over medium heat, shaking pan constantly, until deep golden brown and fragrant, about 5 minutes; transfer to a large shallow bowl. Add 3 garlic cloves, finely grated, ½ cup fresh lime juice, 3 Tbsp. vegetable oil, 2 tsp. low-sodium soy sauce, 2 tsp. oil from a jar of chili crisp, 2 tsp. toasted sesame oil, 2 tsp. unseasoned rice vinegar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and stir vigorously until salt is dissolved. Set dressing aside.
Step 2
Prepare a grill for medium-high heat. Grill 2 large ears of corn, husked, turning often, until lightly charred all over and tender, 8–10 minutes. Transfer corn to a cutting board and let sit until cool enough to handle. Slice kernels from cobs (you should have about 2 cups).
Step 3
Add corn, 1 ripe avocado, cut into large pieces, ½ English hothouse cucumber, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal ¼" thick, 1 small shallot, halved through root end, thinly sliced, and ¼ bunch cilantro, tough stems removed, to reserved dressing; toss gently to combine. Taste salad and season with more salt if needed. Top with 2 Tbsp. crumbled queso fresco or Cotija cheese and remaining ¼ bunch cilantro, tough stems removed.
Leave a Review
Reviews (5)
Back to TopDo not forget the celery; a whole stalk even! Nice mix of sweet with salty. The sesame seeds are a key to the flavor, despite what others have said here
A cook from Buffalo
Buffalo, NY
6/3/2024
So perfect for a summer evening!! I followed the recipe from the magazine and I imagine it’s the same. Added grilled chicken to make it an entree. One of the best things I’ve made in a while and wouldn’t change a thing!
Kaye
Los Angeles
8/13/2023
Loved but I too skipped sesame seeds as they 100% would’ve gotten lost flavor wise , but maybe they’d look good? I also found that it had waaay too much dressing, For the ingredients. Super delicious , nonetheless.
DZ
Evanston
8/13/2023
So glad I made this! I subbed green onions for shallot, was still stellar.
Anonymous
Michigan.
8/11/2023
I loved this salad except for the amount of lime juice. I would give 5 Stars I think if I I would add only 1/2 the amount of lime juice and then after creating the salad, taste and add more according to taste. White sesame seeds II think would get lost in the salad and would not be notice. I did use black and they added a pop. I really like the Asian flavors. Very fresh and light.
Jenifer
Charlotte, NC
7/29/2023