Southeast Asian Squid Salad
A refreshing and vibrant Thai-inspired salad featuring tender squid, fresh vegetables, and aromatic herbs tossed in a tangy lime-fish sauce dressing. Topped with crunchy peanuts, this salad perfectly balances sweet, sour, spicy and savory flavors.
Ingredients
- •¼ cup fresh lime juice
- •2½ tablespoons Asian fish sauce
- •1½ tablespoons sugar
- •½ teaspoon salt
- •2 whole Thai or serrano chiles
- •2 tablespoons vegetable oil
- •1½ pound medium squid
- •2 whole carrots
- •1 whole seedless cucumber
- •1 head Boston lettuce
- •1 cup fresh cilantro leaves
- •1 cup fresh mint leaves
- •4 whole scallions
- •½ cup salted dry-roasted peanuts
- •1 serving lime wedges
Cooking Instructions
- 1.
Whisk together lime juice, fish sauce, sugar (to taste), salt, and chile (to taste) in a large bowl until sugar is dissolved, then add oil in a slow stream, whisking until combined.
5 min
- 2.
Pull off and reserve flaps from squid bodies if attached. Cut squid bodies crosswise into 3/4-inch-thick rings and halve flaps lengthwise. If tentacle clusters are large, halve lengthwise and cut longer tentacles, if attached, crosswise into 2-inch pieces.
10 min
- 3.
Bring a 4- to 5-quart pot of salted water to a boil. Stir in squid and cook until it just turns opaque, about 30 seconds. Drain in a colander and rinse under cold running water to stop cooking. Drain well, then toss in a bowl with 2 tablespoons dressing (reserve remainder).
5 min
- 4.
Cut carrots and cucumber lengthwise into thin wide ribbons using a vegetable peeler.
10 min
- 5.
Toss together carrot and cucumber ribbons, lettuce, cilantro, mint, and scallions in a large bowl, then add squid and reserved dressing and toss again to coat. Sprinkle squid salad evenly with peanuts before serving.
5 min
