|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
"The All New Good Housekeeping Cookbook" (Hearst Books)
- 2 1/4 teaspoons salt
- 3 Tablespoons Asian fish sauce (nuoc nam)
- 3 Tablespoons fresh lime juice
- 1 Tablespoon sugar
- 1/4 teaspoon crushed red pepper
- 1/2 small sweet onion, such as Vidalia or Walla Walla, very thinly sliced
- 1 carrot, peeled and shredded
- 1 pound cleaned squid
- 1 large head Boston lettuce, torn into bite-size pieces
- 1/2 cup loosely packed fresh mint leaves
- 1/2 cup loosely packed fresh cilantro leaves
In 4-quart saucepan, combine 3 quarts water and 2 teaspoons salt; heat to boiling over high heat.
Meanwhile, in a large bowl, combine fish sauce, juice, sugar, crushed red pepper, and remaining 1/4 teaspoon salt and stir until sugar has dissolved. Stir in sweet onions and carrot.
Rinse squid under cold running water. Slice squid bodies crosswise into very thin rings.
Cut tentacles into several pieces if large. Add to boiling water and cook until tender and opaque, 30 seconds to 1 minute.
Drain and add to dressing in bowl.
Add lettuce, mint, and cilantro. Toss until mixed and coated with dressing.
• How to clean squid and harvest ink
Recipe Source: edited by Susan Westmoreland (Hearst Books)
Reprinted with permission.