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.
What you’ll need
Laoganma Spicy Chili Crisp
$3 At Umamicart
Measuring Spoons
$10 At Bon Appétit Market
Small Skillet
$20 $18 At Amazon
Microplane
$19 $17 At Amazon
16" Heavy Duty Stainless Steel Utility Tongs
$8 At Amazon
Chef’s Knife
$115 At Hedley & Bennett
Recipe information
Total Time
25 minutes
Yield
6 servings
Ingredients
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.
