Squid Salad With Baby Beets Recipe

Name: Squid Salad With Baby Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 lbs baby squid, cleaned; 2 None long red chilies, seeded and finely chopped; 2 cloves garlic, crushed; 5 tsp finely grated fresh ginger; 2 tsp peanut oil; 1/2 head Chinese cabbage, finely shredded; 2 cups bean sprouts; 1 lb cooked baby beets, quartered, drained if necessary; 1 bunch radishes, trimmed and thinly sliced; 2 None carrots, peeled and cut into matchsticks; 5 oz snow peas, trimmed and thinly sliced; 1/2 cup drained canned baby corn, halved lengthwise; 2 None limes, peel finely grated and lime juiced; 2 tbsp soy sauce; 2 tbsp honey; 2 tbsp dry sherry; 1 tbsp fish sauce

Servings: persons

1 1/3 lbs baby squid, cleaned
2 None long red chilies, seeded and finely chopped
2 cloves garlic, crushed
5 tsp finely grated fresh ginger
2 tsp peanut oil
1/2 head Chinese cabbage, finely shredded
2 cups bean sprouts
1 lb cooked baby beets, quartered, drained if necessary
1 bunch radishes, trimmed and thinly sliced
2 None carrots, peeled and cut into matchsticks
5 oz snow peas, trimmed and thinly sliced
1/2 cup drained canned baby corn, halved lengthwise
2 None limes, peel finely grated and lime juiced
2 tbsp soy sauce
2 tbsp honey
2 tbsp dry sherry
1 tbsp fish sauce

1
Cut open squid and place flat on a board, outer-side down. Score the squid using a sharp knife, diagonally, in a criss-cross pattern. Cut into 1 inch pieces.
2
Mix squid, chilies, garlic, 2 tsp of the ginger and oil in a medium bowl. Cover and refrigerate for 30 mins. Toss cabbage, sprouts, beets, radishes, carrots, snow peas and corn in a large bowl. Set aside.
3
Spray a cast iron griddle pan with no stick cooking spray. Preheat to high heat. Cook the squid for 2-3 mins each side, until golden and tender.
4
Meanwhile, for the dressing, whisk lime peel and juice, soy sauce, honey, sherry, fish sauce and remaining 3 tsp ginger in a small bowl. Add the hot squid to the salad and drizzle with the dressing; toss to coat well. Serve immediately.

138

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 17 ingredients. The key ingredients include: 1 1/3 lbs baby squid, cleaned, 2 None long red chilies, seeded and finely chopped, 2 cloves garlic, crushed, 5 tsp finely grated fresh ginger, and more.

Yes, Squid Salad With Baby Beets 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 Salad With Baby Beets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions