Tiger Salad Recipe, À LA Xi'an Famous Foods

Ingredients

• 3 celery ribs, preferably cut from closer to the heart, peeled of tough fibers and cut into quite thick matchstick lengths
• 1/2 long hot green pepper, split in half, each half then cut on a bias
• 2 scallions, sliced thinly on a bias
• 1 small bunch cilantro leaves and tender stems, torn by hand or chopped into 3-inch lengths
• 1 tablespoon rice vinegar
• 3/4 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume
• 3/4 teaspoon sugar
• 1/4 teaspoon soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons tiny dried shrimp

Directions

In a medium bowl, add the celery, long hot green pepper, scallions, and cilantro. In a separate small bowl, mix the rice vinegar with the salt and sugar until both are fully dissolved, then blend in the soy sauce and sesame oil. Drizzle the dressing over the vegetables and toss until everything is evenly coated. Pile the salad onto a serving plate, scatter the dried shrimp across the top, and serve right away.