Squid and Celery Salad Recipe

Name: Squid and Celery Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 squid, about 1 1/4 pounds; 3 ribs celery, trimmed; 2 tablespoons red-wine vinegar; 1 tablespoon light soy sauce; 1 tablespoon Asian sesame oil; 1 tablespoon finely chopped fresh coriander leaves; 1 tablespoon chili oil, available in Asian markets; 2 teaspoons finely chopped fresh ginger; 2 teaspoons finely minced fresh garlic; 1/2 teaspoon sugar; 1/2 teaspoon freshly ground pepper, preferably white; Salt to taste if desired

Servings: persons

5 squid, about 1 1/4 pounds
3 ribs celery, trimmed
2 tablespoons red-wine vinegar
1 tablespoon light soy sauce
1 tablespoon Asian sesame oil
1 tablespoon finely chopped fresh coriander leaves
1 tablespoon chili oil, available in Asian markets
2 teaspoons finely chopped fresh ginger
2 teaspoons finely minced fresh garlic
1/2 teaspoon sugar
1/2 teaspoon freshly ground pepper, preferably white
Salt to taste if desired

1
Clean the squid by removing the insides and the ''pen.''
2
Cut off the eyes and discard.
3
Reserve the tentacles.
4
Pull or scrape off the outer coating of the squid bodies.
5
Rinse the cleaned squid and pat dry.
6
Cut each squid in half and place on a flat surface, skinned side down.
7
Using a sharp knife held at an angle, score the squid on top with a diagonal diamond pattern.
8
Cut the squid into rectangles or squares, about 1 1/2 inches in width or length.
9
Place in cold water and set aside.
10
Place the celery on a flat surface.
11
Holding a knife at an angle, cut the celery ribs on the diagonal into thin 1/4-inch slices.
12
Combine the vinegar, soy sauce, sesame oil, coriander, chili oil, ginger, garlic, sugar and pepper in a mixing bowl.
13
Blend thoroughly.
14
Bring large quantity of water to a boil and add salt.
15
Add squid and cook 30 seconds, no longer.
16
Drain immediately and run under cold running water until chilled.
17
Drain thoroughly.
18
Bring enough water to boil to cover the celery slices when added.
19
Add salt to taste.
20
Add the celery and cook about 30 seconds, no longer.
21
Drain and run under cold running water until chilled.
22
Drain well.
23
Put the celery and squid in a bowl.
24
Add the sauce and toss to blend.
25
Refrigerate.
26
When ready to serve toss once more.

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 12 ingredients. The key ingredients include: 5 squid, about 1 1/4 pounds, 3 ribs celery, trimmed, 2 tablespoons red-wine vinegar, 1 tablespoon light soy sauce, and more.

Yes, Squid and Celery 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!

Squid and Celery Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions