Tiger Salad Recipe
- 1/2 English cucumber
- 1 1/4 teaspoons salt, divided
- 3 large green onions, white and tender green parts only
- 1 large green bell pepper
- 1 large red bell pepper
- 2 tablespoons unseasoned rice vinegar
- 1 1/2 tablespoons toasted sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 2 cups chopped fresh cilantro, leaves and stems
- Cut cucumber in half lengthwise and gently scrape out seeds with a spoon. Cut each half crosswise into 2-inch pieces. Cut each piece lengthwise into thin, uniform strips and transfer to a bowl. Toss cucumber with 1 teaspoon salt and let stand 15 minutes.
- Meanwhile, cut green onions and bell peppers into thin, uniform strips, about 2 inches long.
- Transfer cucumber to a fine-mesh sieve, rinse, and drain well. Whisk together vinegar, sesame oil, crushed red pepper, and remaining 1/4 teaspoon salt in a large bowl. Add cucumber, green onions, bell peppers, and cilantro, and toss well.
