Xinjiang Pilhong Salad
皮辣红
English: Xinjiang Pilhong Salad
Chinese: 皮辣红
Pinyin： pi la hong
Literal: An abbreviation of onion, pepper, tomato
The landscape of central Xinjiang is barren. The summers are searingly hot, frequently topping 40°C (100°F) with 50°C (120°F) not unheard of. Standing on huo shan (Fire Mountain), you might assume no life survives out here.
Yet agriculture in Xinjiang is thriving. While modern irrigation has accelerated this growth, for thousands of years farmers relied on their ingenuity to bring water to the land. Around Turpan, hundreds of underground channels (known as karez) carry water from the mountains and oases to the fields. These systems made it possible to cultivate a wide range of crops: onions, sun-loving tomatoes, cucumbers, and peppers—everything needed for a Pilhong salad.
It’s the perfect companion to Xinjiang’s rich, hearty cuisine: lamb, roasted buns, naan, pilaf, and, of course, more lamb. On my trips to the region, it never takes long before I start craving a vegetable. This salad will hit the spot, perfect for the cuisine and climate: pungent onion, crisp pepper, cool cucumber, and bright, acidic tomato.
In fact, the combination is so good it barely needs dressing - just a pinch of salt, black pepper, a drizzle of rice vinegar, a touch of sugar, and a final sprinkle of cumin.
Serves 2-3
Ingredients
400g ripe tomatoes
150g cucumber
150g green pepper
60g red or white onion
1 tsp salt, or to taste
¼ tsp black pepper
¼ tsp sugar
¼ tsp cumin powder
1 ½ tbsp of vinegar
Method
Note: I don’t like raw green pepper so I usually swap it out for daikon radish or carrot, and then add a sprinkle of chilli flakes.
Cut the tomatoes, cucumber, and green pepper into thin matchsticks. For the tomatoes, slice them first, then cut each slice into strips. For the cucumber, cut on a 45-degree angle into slices, then slice those into sticks. For the pepper, cut into very fine shreds. Finally, thinly slice the onion.
Add everything to a large bowl. Sprinkle over the salt, pepper, sugar, and cumin, then toss well. Leave to sit for 5 minutes, then add the vinegar and toss again.
Transfer to a serving bowl and serve immediately. It can be eaten later, but the vegetables will soften and release their juices, leaving a pool at the bottom of the bowl.
