How many servings does this recipe make?

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

What ingredients do I need for Wok-Seared Spicy Calamari Salad ?

You need 9 ingredients. The key ingredients include: 1 Lb cleaned calamari, the smalle the better, sliced into thin rings, tentacles included, 20 roasted, slated cashews, chopped, 1 tbsp minced cillantro leaves, 1 tbsp mint leaves, and more.

Is Wok-Seared Spicy Calamari Salad suitable as seafood?

Yes, Wok-Seared Spicy Calamari Salad falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Wok-Seared Spicy Calamari Salad ?

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

Wok-Seared Spicy Calamari Salad Recipe

Name: Wok-Seared Spicy Calamari Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Lb cleaned calamari, the smalle the better, sliced into thin rings, tentacles included; 20 roasted, slated cashews, chopped; 1 tbsp minced cillantro leaves; 1 tbsp mint leaves; 2-4 tsp thai srirancha sauce to taste; 4 cups tatsoi or baby arugula; 1 endive, cored and slivered; 2 tbsp olive oil; 1/4 cup lime juice

Fresh, crisp and full of flavor — this Wok-Seared Spicy Calamari Salad is a must-try. Made with calamari, cashews, cillantro leaves and mint. Easy step-…

This Wok-Seared Spicy Calamari Salad relies on simple, everyday ingredients such as minced cillantro leaves, mint leaves, tatsoi or baby arugula and endive, cored and slivered. It comes together quickly and makes 4 servings, at about 71 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 Lb cleaned calamari, the smalle the better, sliced into thin rings, tentacles included
20 roasted, slated cashews, chopped
1 tbsp minced cillantro leaves
1 tbsp mint leaves
2-4 tsp thai srirancha sauce to taste
4 cups tatsoi or baby arugula
1 endive, cored and slivered
2 tbsp olive oil
1/4 cup lime juice

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
71 kcal
Category
Seafood

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