Tiger Vegetable Salad (Lao Hu Cai)

A bright toss of cilantro leaves and scallions, this dish is somewhere between a salad and a garnish, adding coolness, salt and juice to the mix.

Ingredients

• 1 large bunch cilantro, with the thick stems removed, cut into 3-inch lengths (about 5 cups, loosely packed)
• 1 green bell pepper or 1 cucumber, stemmed, seeded and slivered
• 1 fresh chili pepper, stemmed, seeded and slivered
• 2 scallions, slivered
• 2 teaspoons vegetable oil
• ¼ teaspoon salt
• Sesame oil
• white vinegar, to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    94 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 0 grams protein; 153 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. In a bowl, combine cilantro, green pepper, chili pepper and scallions. Add vegetable oil and salt; toss lightly. Add a few drops of sesame oil, vinegar and more salt to taste; toss again. Pile on a plate and serve immediately; salad wilts quickly.

15 minutes