Vietnamese Calamari Herb Salad Recipe

Name: Vietnamese Calamari Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup freshly squeezed lime juice (from 6 to 8 large limes); 2 tablespoons sugar; ¼ cup fish sauce; 1 red jalapeno chile, and; 1 green jalapeno chile, seeded and minced; 2 cups loosely packed of fresh mint; 2 cups fresh basil; 2 cups fresh dill; 2 cups flat leaf parsley; 2 cups cilantro leaves; ½ cup chopped red onion; ½ cup sliced celery (1/4 in. thick); 1 cup whole salted cashews; 4 cups vegetable oil; 1 lb calamari, cleaned; ½ cup all-purpose flour; ½ cup rice flour; 1 teaspoon kosher salt (or to taste); ¼ teaspoon cayenne

Servings: persons

¾ cup freshly squeezed lime juice (from 6 to 8 large limes)
2 tablespoons sugar
¼ cup fish sauce
1 red jalapeno chile, and
1 green jalapeno chile, seeded and minced
2 cups loosely packed of fresh mint
2 cups fresh basil
2 cups fresh dill
2 cups flat leaf parsley
2 cups cilantro leaves
½ cup chopped red onion
½ cup sliced celery (1/4 in. thick)
1 cup whole salted cashews
4 cups vegetable oil
1 lb calamari, cleaned
½ cup all-purpose flour
½ cup rice flour
1 teaspoon kosher salt (or to taste)
¼ teaspoon cayenne

1
["In a small bowl, combine lime juice, sugar, fish sauce, and chiles.", "Set dressing aside.", "In a large serving bowl, combine mint, basil, dill, parsley, cilantro, onion, celery, and cashews.", "Set aside.", "In a 4-qt.", "pot about 10 inches in diameter, heat vegetable oil until it registers 360 on a candy thermometer.", "While oil is heating, slice calamari tubes into 1/2-3/4"" rings.", "Put in a small bowl with tentacles.", "Set aside.", "In another small bowl, combine all-purpose flour, rice flour, 1 teaspoons salt, and the cayenne.", "Drop the calamari pieces into the flour mixture, turning to coat well.", "Working in 3 batches, fry squid 3 to 5 minutes per batch, or until pieces are light brown.", "Using a slotted spoon, transfer fried calamari to a large plate lined with several folded paper towels and sprinkle lightly with salt to taste.", "Allow oil temperature to return to 360 between batches.", "Add the warm calamari to the herb-cashew mixture and pour half of the dressing over it.", "Toss gently just until coated.", "Serve salad immediately, with remaining dressing on the side."]

2387

kcal

Calories

244

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: ¾ cup freshly squeezed lime juice (from 6 to 8 large limes), 2 tablespoons sugar, ¼ cup fish sauce, 1 red jalapeno chile, and, and more.

Yes, Vietnamese Calamari Herb 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!

Vietnamese Calamari Herb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions