Tiger salad with green tea noodles

If you’re looking for a super quick veggie dish, make this authentic Chinese tiger salad for a tasty and refreshing addition to your meal!

Hetty Mckinnon’s Tiger Salad with Green Tea Noodles recipe features soba noodles that are infused with green tea and a dressing made of celery, cilantro, and scallions.

This ginger and green tea soba noodle salad is a healthy, refreshing and flavourful vegan side or main packed with crunchy veggies.

Made with just three ingredients, this easy Crunchy Ramen Noodle Salad Topping adds so amazing texture to any simple salad to make it a crowd pleaser!

Celery’s many forms and parts take turns playing the lead in these recipes, underscoring the plant’s exciting versatility. This vibrant Chinese salad, named for its bold flavors and textures, is served to stimulate the appetite at the beginning of a meal or to reset the palate between courses. We balanced the bracing vinaigrette, piquant scallions, and hot chiles with the herbal freshness of cilantro and the juicy crunch of celery. The earthy sweetness of the nuts and seeds and the rich…

Recipe video above. This Asian-style salad combines glass noodles with fresh herbs, vegetables and shredded chicken with a hoisin dressing that's slightly creamy so it clings nicely to the slippery noodles. The lime cashew crumble really makes this, so don't skip it!Terrific no-cook meal for hot summer nights. Skip the chicken to turn it into a fabulous starch + veg side for Asian meals. Serves 3 to 4 as a meal, 5 to 6 as a side. More meal-size salads here!

Crunchy veggies, edamame, rice noodles and a scrumptious garlicky, gingery peanut-lime dressing, tie this Thai Peanut Noodle Salad recipe together!

Vegan + GF Asian noodle salad made with cucumbers, rice noodles, mint + cilantro and topped with a creamy almond ginger dressing. Ready in 30 mins.

Sweet, tangy, crunchy Asian Ramen Noodle Salad is a great side dish for summer potlucks, barbecues, or to serve with your dinner.

ON A SWELTERING AFTERNOON, the mere thought of turning on an oven is enough to make me break into a sweat. Thankfully, Hetty McKinnon’s fifth cookbook, Tenderheart, presented me with a recipe that’s just what I look for in a summer standby. McKinnon’s Tiger Salad with Green Tea Noodles (recipe p. 75) is equal parts bracing and refreshing. The name of this Chinese salad comes from its striking flavor combinations, akin to the ferocity of the tiger, she explains. While there are many…