Southeast Asian Squid Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 main-course servings
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1/4 cup fresh lime juice
- accompaniment: lime wedges
- 1 cup loosely packed fresh mint leaves
- Carbohydrate 25 g(8%)
- Cholesterol 396 mg(132%)
- Fat 17 g(26%)
- Fiber 5 g(20%)
- Protein 33 g(67%)
- Saturated Fat 2 g(10%)
- Sodium 997 mg(42%)
- Calories 374
PreparationMake dressing: 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. Cut and cook squid: 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. 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). Assemble salad: Cut carrots and cucumber lengthwise into thin wide ribbons using a vegetable peeler. 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.
PreparationMake dressing: 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. Cut and cook squid: 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. 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). Assemble salad: Cut carrots and cucumber lengthwise into thin wide ribbons using a vegetable peeler. 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.
