A light and refreshing raw salad for picnics or fast dinners at home, this Tiger salad substitutes the usual cucumber and celery with zucchini and fennel and has a nice kick from red chile flakes. This was a terrific accompaniment to cold roasted chicken at a picnic or any Asian dish.
Photo courtesy of Faith Kramer – Blog Appetit
Zucchini Tiger Salad
6 zucchini (I used 4 green, 2 yellow)
1 bulb of fennel, core removed
1/2 cup shiso salad dressing*
1 cup of mint leaves, plus more for garnish
1 cup of cilantro leaves (or whatever you get off a bunch of fresh cilantro), plus more for garnish
2 T toasted sesame seeds
1 tsp red chile flakes
Very thinly slice the zucchini and the fennel. I prefer to use a ceramic blade double-edged mandolin that I perch right over the mixing bowl. Add the shiso dressing and the herbs and chile flakes, gently toss and chill for at least an hour. Toss again and lift out into a serving bowl using a slotted spoon, leaving behind the excess liquid from the zucchini. Add more herbs on top and the sesame seeds.
Note on shiso dressing
I freely admit that I used a store bought dressing from Daiso. It is $1 a bottle and has no oil, I use it for most every salad I make and was amazing with this salad.
No oil shiso salad dressing is pictured on the upper left, the yellow or green lidded bottle.
This is another brand of the no-oil shiso salad dressing
If you don’t have a Daiso handy, here is a my recipe for shiso dressing from scratch.
No Oil Shisho Salad Dressing
1/3 cup fresh shiso leaves
1/3 cup rice wine vinegar
1/4 cup soy sauce
2 tsp. sugar or agave
1 T fresh lemon juice
1/2 tsp grated ginger
Place everything in a blender and blitz thoroughly. Stores in a jar in the fridge for 2 weeks. You can strain if you prefer after a day.
Heather in SF 
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