Thai-style squid and cucumber salad
Delight in the vibrant flavors of Thailand with this refreshing squid and cucumber salad. Tangy, zesty, and packed with exotic tastes.
Ingredients:
- 1/4 cup fresh lime juice (from about 3 limes)
- 1 garlic clove, finely grated
- 1 Tbsp. fish sauce
- 1 1/2 tsp. dark brown sugar
- 1/4 cup plus 1 Tbsp. (or more) vegetable oil
- 2 tsp. kosher salt, divided
- 4 mini seedless or Persian cucumbers, halved lengthwise, sliced diagonally into 1/4"-thick slices
- 1–2 Fresno chiles, seeded, thinly sliced
- 1/2 cup salted, roasted peanuts
- 1 1/2 lb. cleaned squid, patted dry
- 1/4 cup cilantro sprigs
- Steamed white rice (for serving; optional)
Instructions:
- Combine lime juice, minced garlic, fish sauce, brown sugar, 1/4 cup of oil, and 1/2 tsp. of salt in a big bowl. Mix in cucumber, chilies, and peanuts and stir well. Set the mixture aside for later.Ensure the squid is completely dry before seasoning it with the remaining 1 1/2 tsp. of salt. Separate the bodies from the tentacles for easier cooking.In a large cast-iron skillet, heat up 1 tablespoon of oil until it starts to smoke. Cook half of the tentacles at a time (avoid overcrowding the pan) until they become slightly charred and opaque, approximately 2-3 minutes per side. Once cooked, transfer them to a plate and repeat the process with the remaining tentacles. Continue cooking the bodies in the same skillet, ensuring they are charred and opaque before transferring them to the plate. Once all pieces are cooked, slice the bodies thinly and combine them with the cucumber mixture in the bowl. Toss everything together to combine the flavors.Arrange the salad on a serving platter and drizzle the remaining dressing over the top. Garnish with cilantro sprigs and serve with rice on the side, if desired.
Summary:
- Calories: 1978 kcal
- Fat: 116 g
- Protein: 134 g
- Carbs: 106 g
- Potassium: 3140 mg
- Magnesium: 468 mg