Thai Squid Salad Recipe

Written by
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Peggy Trowbridge Filippone
Updated 07/09/19
Thai Seafood Salad.
Michael Rheault - madfire@gmail.com / Getty Images
  • Total: 25 mins
  • Prep: 20 mins
  • Cook: 5 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
188 Calories
2g Fat
22g Carbs
21g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 188
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 264mg 88%
Sodium 2470mg 107%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 12%
Protein 21g
Calcium 143mg 11%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tasty Thai combines squid (calamari), juice, sweet onions, carrots, lettuce, mint, and cilantro. Adjust the amount of red pepper to suit your personal spicy meter. 

"The All New Good Housekeeping Cookbook" (Hearst Books)

Ingredients

  • 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

Steps to Make It

  1. In 4-quart saucepan, combine 3 quarts water and 2 teaspoons salt; heat to boiling over high heat.

  2. 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.

  3. Rinse squid under cold running water. Slice squid bodies crosswise into very thin rings.

  4. Cut tentacles into several pieces if large. Add to boiling water and cook until tender and opaque, 30 seconds to 1 minute.

  5. Drain and add to dressing in bowl.

  6. 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.

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