Best Tiger Salad Recipes

CRYING TIGER THAI SALAD

Steps:

• Finely chop the coriander stalks and combine with the oyster and soy sauces. Lightly season, then tip into a sandwich bag with the steak. Massage the marinade into the meat, then put in the fridge for up to 3 hrs, but at least 1 hr.
• Put the dipping sauce ingredients in a bowl, finely chop 3/4 of the coriander leaves and add them too. Taste the sauce - if you like it sweeter, add a little more sweet chilli sauce; if you prefer it more salty, add a little extra fish sauce. Set aside.
• Heat a frying pan over a high heat and, once very hot, cook the steak for 2-3 mins each side, depending on how well done you like it. Rest the steak for 5-10 mins before slicing and serving on a bed of herbs, with the sauce on the side.

TIGER CRIES SALAD (A SPICY THAI BEEF SALAD)

Steps:

• prepare a batch of thai sticky rice (aka thai sweet rice) to serve with this salad.
• note: if you're in a hurry or on a budget, you can leave out the scallions, cuke, tomatoes,& lemon and this salad will retain it's signature flavor.
• Marinade: Mix ingredients in a ziploc and let meat marinade from 2-24 hours in liquid.
• Char grill or broil meat to med rare, about 3-4 minutes per side.
• Let rest at least 10 minutes then slice VERY thin (1/4" or less) against the grain.
• *Usevery good quality meat for this dish, you want it to be fork-tender and melt-in-your-mouth!
• Dressing: Mix all dressing ingredients together 1+ hours before serving salad.
• (Be sure to taste and make any necessary adjustments…dressing should be SPICY, Sour, Salty and a just a wee bit Sweet in that order) You may want to make extra dressing to spoon over the sticky rice.
• Salad: Pour half of dressing over the red onions, lemon and cuke in a LARGE salad bowl and let them absorb the flavor, 15+ minutes.
• Add lettuce, tomatoes, scallions and MINT along with the rest of the dressing.
• Toss the salad until all ingredients are very well coated and mixed.
• Dish Salad onto plates and top with slices of cooked beef, make sure plenty of dressing is included in each serving.
• Add a serving of sticky rice to each plate.
• Serving Suggestion: Very pretty to serve this salad on a bed of Purple Cabbage Leaves.
• Perfect Sticky Rice: Soak 1-2 pounds of Thai Sweet Rice in lukewarm water in a large bowl for 3 hours- drain& reserve water to use in steaming.
• Line bottom of bamboo steamer (the stackable sort used for veggies and such) with parchment paper (or cheesecloth sprayed with Pam).
• Fill steamer with soaked rice and cover.
• Pour rice soaking water into wok or dutch oven, add some fresh water until approx 3" depth.
• Place steamer over water in pan, bring water to boil then reduce to strong simmer-- don't let water cook away.
• Steam rice for approx 25 minutes, let sit an additional 5 minutes with lid on.
• To Make Toasted Rice Powder: Toast raw sweet rice in a saute pan on top of stove just as you would sesame seeds-- until very light golden brown.
• Use a coffee grinder, blender or food processor to grind to a fine consistency- I like mine fine as white sugar but any testure from cous cous, cornmeal, flour, etc is just fine.
• Adds an interesting, nutty and essential flavor to the dressing.

TIGER SALAD

Steps:

• 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.

TIGER FRUIT SALAD

Steps:

• Gently toss fruit, chile, vinegar, sugar, and ½ tsp. salt in a medium bowl to combine. Let sit until fruit is spicy and flavorful, about 10 minutes.
• Meanwhile, gather cilantro into a bundle and cut into 2"-long pieces. Transfer to a medium bowl, add scallions and celery, and toss to combine.
• Drain fruit in a fine-mesh sieve set over a small bowl; set fruit aside. Add oil, soy sauce, and lime zest to marinating liquid in bowl and whisk to combine. Pour dressing over cilantro mixture and toss to coat. Add reserved fruit and sesame seeds and toss gently to combine. Taste and season with more salt if needed.
• Transfer salad to a platter and serve with lime wedges.

KALE AND CELERY TIGER SALAD

Steps:

• Whisk chiles, garlic, lime juice, fish sauce, palm sugar, and 2 tablespoons water in a large bowl.
• Let sit 5 minutes; remove chiles and garlic.
• Add kale, celery, scallions, cilantro, mint, and basil to dressing and toss to coat (salad should be very heavily dressed).
• Serve salad topped with sev and MSG and chili oil, if using.
• Do ahead:
• Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

TIGER VEGETABLE SALAD

Steps:

• 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.

TIGER SHRIMP AND GLASS NOODLE SALAD

Steps:

• Preheat the Philips Airfryer to 390°F (200°C). In a small bowl, stir together the piment d'Espelette and 2 tbsp olive oil. Arrange shrimp on a baking sheet and brush with the piment d'Espelette mixture. Sprinkle with lemon and lime zests and season with salt and pepper.
• Place 6 shrimp cut side down in the fry basket and insert into the Airfryer. Cook for 4 minutes. Transfer to a baking sheet to cool. Repeat with remaining shrimp.
• For the dressing: In a bowl, whisk together lemon juice, soy sauce, honey, ginger, green onion, and chili sauce. Slowly whisk in the oil until emulsified.
• Assemble the salad in a large bowl, tossing in noodles, cucumber, bell peppers, carrot, green onions, papaya, mint, and cilantro. Add the vinaigrette to taste and toss to combine. Taste and adjust the seasoning if necessary.
• Divide the salad among 6 plates. Place 3 shrimp on top of each serving. Garnish with peanuts and basil and serve immediately.
• Tip: It's worth seeking out piment d'Espelette for its complex flavor and subtle heat, but hot paprika can be used instead. You can also substitute glass noodles for rice noodles.

TIGER FRUIT SALAD

Steps:

• Gently toss fruit, chile, vinegar, sugar, and ½ tsp. salt in a medium bowl to combine. Let sit until fruit is spicy and flavorful, about 10 minutes.
• Meanwhile, gather cilantro into a bundle and cut into 2"-long pieces. Transfer to a medium bowl, add scallions and celery, and toss to combine.
• Drain fruit in a fine-mesh sieve set over a small bowl; set fruit aside. Add oil, soy sauce, and lime zest to marinating liquid in bowl and whisk to combine. Pour dressing over cilantro mixture and toss to coat. Add reserved fruit and sesame seeds and toss gently to combine. Taste and season with more salt if needed.
• Transfer salad to a platter and serve with lime wedges.

TIGER SHRIMP AND GLASS NOODLE SALAD

Steps:

• Preheat a Philips Airfryer to 390°F (200°C).
• In a small bowl, stir together the piment d’Espelette and the 2 Tbs. olive oil. Arrange the shrimp on a baking sheet and brush with the piment d’Espelette mixture. Sprinkle the shrimp with the lemon and lime zests and season with salt and pepper.
• Place 6 shrimp in the fry basket, cut side down, and insert into the air fryer. Cook for 4 minutes. Transfer to a baking sheet to cool. Repeat with the remaining shrimp.
• While the shrimp is cooking, make the dressing. In a bowl, whisk together the lemon juice, soy sauce, honey, ginger, green onion and chili sauce. Slowly whisk in the oil until emulsified.
• To assemble the salad, in a large bowl, toss the glass noodles, cucumber, bell peppers, carrot, green onions, papaya, mint and cilantro to combine. Add the vinaigrette to taste and toss to combine. Taste and adjust the seasoning if necessary.
• Divide the salad among 6 plates. Place 3 shrimp on top of each serving. Garnish with the peanuts and basil and serve immediately. Serves 6.
• Recipe courtesy of Gordon Ramsay for Philips Airfryer

TIGER POTATO SALAD?

Steps:

• 1. Heat a large pot of salted water over medium-low heat.Add quartered potatoes;bring to a boil for 10 minutes,or until the potatoes are soft and tender.Drain with colander.
• 2. Transfer to a large container.Set aside
• 3. Heat olive oil in a large skillet over medium heat.Add sliced vidalia onion,chopped banana peppers and diced jalapenos and saute for 5 minutes until are tender.Stir in 2 tablespoons tiger sauce.Remove from heat.
• 4. In a large bowl,combine half and half,sour cream,honey mustard,cream cheese,ranch seasoning,onion powder and remaining tiger sauce;whisk together until blended.
• 5. Pour cream mixture into cooked potatoes in a large container;mix well.Stir in onion mixture until combined.
• 6. Cover and refrigerate for 4 hours before serving.

KALE AND CELERY TIGER SALAD

Steps:

• Whisk chiles, garlic, lime juice, fish sauce, palm sugar, and 2 tablespoons water in a large bowl.
• Let sit 5 minutes; remove chiles and garlic.
• Add kale, celery, scallions, cilantro, mint, and basil to dressing and toss to coat (salad should be very heavily dressed).
• Serve salad topped with sev and MSG and chili oil, if using.
• Do ahead:
• Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
• Ingredient info:
• Sev, an Indian snack of crispy chickpea noodles, can be found at Indian markets and online.

TIGER SALAD (BUTTERMILK SALAD)

Steps:

• Mix pineapple and sugar together in a medium saucepan and bring to a low boil, stirring occasionally.
• Stir in gelatin until completely dissolved. Remove from heat and cool to room temperature.
• Add buttermilk and drained mandarin oranges. Refrigerate 1 hour, or until partially set.
• Gently fold in whipped topping. Pour into a lightly oiled gelatin mold if desired. Refrigerate 8 hours or until completely set.