Southeast Asian Squid Salad Recipe

Name: Southeast Asian Squid Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lime juice; 2 1/2 tablespoons Asian fish sauce (preferably nam pla); 1 1/2 to 2 tablespoons sugar; 1/2 teaspoon salt; 1 to 2 (1 1/2- to 2-inch-long) fresh Thai or serrano chiles, finely chopped, including seeds; 2 tablespoons vegetable oil; 1 1/2 lb medium squid (about 16), rinsed inside and out; 2 carrots, halved crosswise; 1 seedless cucumber (usually plastic-wrapped), halved crosswise; 1 (6 oz) head of Boston lettuce, torn into bite-size pieces (3 1/2 cups); 1 cup loosely packed fresh cilantro leaves; 1 cup loosely packed fresh mint leaves; 4 scallions, thinly sliced diagonally; 1/2 cup coarsely chopped salted dry-roasted peanuts (2 oz); Accompaniment: lime wedges

Servings: persons

1/4 cup fresh lime juice
2 1/2 tablespoons Asian fish sauce (preferably nam pla)
1 1/2 to 2 tablespoons sugar
1/2 teaspoon salt
1 to 2 (1 1/2- to 2-inch-long) fresh Thai or serrano chiles, finely chopped, including seeds
2 tablespoons vegetable oil
1 1/2 lb medium squid (about 16), rinsed inside and out
2 carrots, halved crosswise
1 seedless cucumber (usually plastic-wrapped), halved crosswise
1 (6 oz) head of Boston lettuce, torn into bite-size pieces (3 1/2 cups)
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh mint leaves
4 scallions, thinly sliced diagonally
1/2 cup coarsely chopped salted dry-roasted peanuts (2 oz)
Accompaniment: lime wedges

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.
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.
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).
4
Cut carrots and cucumber lengthwise into thin wide ribbons using a vegetable peeler.
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.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup fresh lime juice, 2 1/2 tablespoons Asian fish sauce (preferably nam pla), 1 1/2 to 2 tablespoons sugar, 1/2 teaspoon salt, and more.

Yes, Southeast Asian Squid Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Southeast Asian Squid Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions