Xinjiang salad is a refreshing mix of fresh vegetables and cilantro tossed in a bold, sweet black vinegar dressing.
This simple yet flavorful salad, also called Chinese Tiger Salad for its bold, punchy flavors (as fierce as a tiger!), hails from Northern China (one of my favorite cuisines). Its vibrant mix of textures and tangy dressing makes it an unforgettable side dish.
I came across this dish during my trip to Hong Kong, where I also discovered the most tantalizing spinach and sesame salad. I share more about my travels and recipe inspirations in my weekly emails, which I would love for you to join!
If you love crisp, tangy simple salads, try my vinegar cucumber onion salad or smacked spicy cucumber salad, they bring the perfect freshness to a variety of meals.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
Fresh Vegetables
Xinjiang salad is made with simple, everyday veggies: tomatoes, cucumbers, and onions. While the original version I ate had brown onions, I find white onions work best for their mild bite and sweet crunch.
Sweet Black Vinegar Dressing
The secret to this salad’s deep, tangy flavor is black vinegar, also known as Chinkiang or Zhenjiang vinegar, which you can find at Asian grocers, select supermarkets or I've linked where to buy it online. Note that this vinegar contains gluten and is really strong (only a little is needed). I also tried another Chinese black vinegar called Pun Chun, made in Hong Kong, which doesn't contain gluten. Its flavor was quite similar.
Instead of the traditional sugar, I like to use my spiced maple syrup which I I have linked in the below recipe card.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Xinjiang Salad
Ingredients
- 1 tablespoon Black vinegar
- 1 teaspoon Spicy maple syrup or substitute with a pinch of chili flakes and a pinch of sugar
- ¼ teaspoon Ground Coriander
- ½ teaspoon Salt or to taste
- 1 medium Tomato sliced
- 1 medium Cucumber sliced
- ½ medium White onion sliced
- ⅓ cup Cilantro roughly chopped (fresh coriander)
Instructions
- In a small bowl, whisk together the black rice vinegar, spicy maple syrup, ground coriander and salt.
- Add the sliced vegetables and cilantro to a large bowl and pour over the salad dressing. Toss until combined.
- Let the salad sit for 15 minutes in the fridge for the flavors to meld, then serve cold.
Video
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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