Chinese Tongue Salad
4 servings
20 minutes
Chinese salad with tongue is a refined dish inspired by the traditions of Chinese cuisine, harmoniously blending vibrant flavors and textures. Tender boiled beef tongue infused with garlic, soy sauce, and balsamic vinegar acquires a rich taste with subtle spicy notes. Crunchy fresh vegetables—cucumbers, sweet peppers, and red onions—add juiciness and freshness, while cilantro and red chili provide a delicate spiciness. Sesame oil adds nutty depth, and a sprinkle of sesame completes the composition with a light crunch. This salad is perfect as a standalone dish or as an elegant appetizer to main courses.
1
Cut the boiled beef tongue into strips. Mash the garlic with a knife and chop it finely, then add it to the tongue.
- Boiled beef tongue: 300 g
- Garlic: 2 cloves
2
Mix with soy sauce, balsamic vinegar, and sesame oil.
- Soy sauce: 2 tablespoons
- Balsamic vinegar: 1 tablespoon
- Sesame oil: to taste
3
Slice the red onion lengthwise, cut fresh cucumbers into thick sticks, and the pepper into strips. Add the cut ingredients to the mixture and mix thoroughly.
- Sweet red onion: 1 piece
- Cucumbers: 250 g
- Bell pepper: 1 piece
4
Add cilantro and chili pepper to taste. Serve sprinkled with sesame seeds.
- Cilantro: 1 bunch
- Red chili pepper: to taste
- Sesame seeds: to taste
