Discover the Top 10 Most Aromatic and Nutrient-Rich Squid Salads

Ingredients: For 2 servings

• 1 squid (about 350g)
• 5 crab sticks
• 1 cucumber
• 1 carrot
• 1 white radish
• 10 baby tomatoes
• 1 Carron lettuce
• Some basil leaves
• 2 teaspoons finely grated ginger
• 10g dried seaweed
• 1 packet of crispy frying powder
• 1 tablespoon toasted white sesame seeds
• 2 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon mayonnaise
• 2 teaspoons sesame oil
• 100ml cooking oil
• 1 tablespoon sugar

Preparation:

Prepare the ingredients:

• Rinse the seaweed and cut it into 1/2-inch pieces.
• Rinse the white radish and carrot, peel, and cut into thin slices. Then cut each slice in half.
• Rinse the cucumber and cut it into 1/2-inch pieces.
• Rinse the baby tomatoes and cut them in half. Rinse the basil leaves, peel and finely grate the ginger.
• Leave the sesame seeds whole and toast them.
• Rinse the lettuce and cut it into 1-inch pieces. Cut the crab sticks diagonally into 1-inch pieces.

Prepare the squid:

• Clean the squid, remove the skin, guts, and backbone, then rinse it thoroughly with water several times. Cut the squid body into small pieces about 1/2 inch long without cutting through.

Marinate the squid:

• Marinate the squid with 1 packet of crispy frying powder, mix well so that the spices in the powder penetrate the squid, and marinate for about 5 - 10 minutes.

Fry the squid:

• Heat the pan on the stove, add 100ml of cooking oil to submerge about 1/3 of the pan surface. Turn on high heat to quickly boil the oil.
• When the oil is boiling, fry the squid until it turns golden brown. Remove and place on paper towels to absorb excess oil.

Make the sauce:

• In a bowl, add 1 tablespoon sugar, 2 tablespoons rice vinegar, 3 tablespoons soy sauce, 2 teaspoons finely grated ginger, 2 teaspoons sesame oil, and mix well.

Assembly:

• Layer the plate with lettuce, seaweed, carrot, cucumber, baby tomatoes, white radish, and crab sticks.
• Finally, place the fried squid on top and garnish with evenly drizzled mayonnaise, a sprinkle of toasted sesame seeds, and some basil leaves. Done! Seaside Squid Salad is visually appealing with vibrant colors, the enticing aroma of toasted sesame, the crispiness of fresh vegetables, and the chewiness of the fried squid.

Ingredients:

• 200g Cuttlefish
• 30g Dried cuttlefish
• 1 Cucumber
• 20g Celery
• 40g Carrot
• Caramel
• Chopped garlic in oil
• Sugar, Pepper, Cooking oil, Toasted white sesame seeds, Chili paste
• Rice vinegar
• Seasoning powder
• MSG
• Mayonnaise sauce

How to make:

• Mix the marinating sauce: Stir well 1 tablespoon seasoning powder, 1/2 teaspoon MSG, 2 tablespoons mayonnaise sauce, 1/3 teaspoon pepper, 1 tablespoon chili paste, a bit of chopped garlic in oil, and caramel.
• Clean the cuttlefish, use a sharp knife to make a few cuts on the body, then marinate it with the prepared sauce.
• Clean the dried cuttlefish, soak in warm water until it expands, then cut it into small pieces.
• Remove the core of the cucumber and cut it into long strands, marinate it with 1/2 teaspoon sugar.
• Cut the carrot into strands. Cut the celery into sections, then into strands.
• Toast the white sesame seeds until fragrant.
• Add a little cooking oil to a hot pan, then add the cuttlefish and sauté until it is cooked and turns a beautiful golden color. Cut it into small, long strands.
• Prepare the sauce: Mix 2 tablespoons mayonnaise sauce, 1 tablespoon rice vinegar, a bit of water, and 2 tablespoons sugar in a bowl and mix well.
• Assembly: Place the cuttlefish, dried cuttlefish, and raw vegetables on a plate, then evenly drizzle the prepared sauce on top. You have now completed the Exotic Cuttlefish Salad.

Ingredients: For 2 servings

• 500g Squid
• 13 cloves Garlic
• 10 Chillies
• 2 Shallots
• 4 Lemongrass stalks
• 4 Spring onions
• A bit of Coriander
• 1 teaspoon Thai chili paste
• 1 tablespoon Fish sauce
• 1 teaspoon Lime juice
• 1 teaspoon Sugar

How to prepare:

Prepare and boil the squid:

• Clean the squid, remove the backbone, and cut it into bite-sized pieces.
• Cut the squid into a crisscross pattern and then into small, bite-sized pieces.
• Bring a pot of water to boil, add the squid, and boil for about 2 - 3 minutes. After boiling, transfer the squid to a bowl of cold water to cool, then drain.

Prepare other ingredients:

• Peel and wash the garlic. Wash the chili and remove the stems.
• Slice the lemongrass diagonally into thin slices.
• Peel and wash 2 shallots, then thinly slice them.
• Wash 4 lemongrass stalks and a bit of coriander, then chop them finely.

Make the sauce:

• Put 10 chilies and 12 cloves of garlic in a mortar and crush them, then transfer to a bowl.
• Next, add 1 teaspoon Thai chili paste, 1 tablespoon fish sauce, 1 teaspoon sugar, 1 teaspoon lime juice to the bowl. Mix well for the flavors to blend.

Mix the salad:

• Place the boiled squid in a bowl, add lemongrass, shallots, spring onions, and the sauce. Mix well to let the flavors soak in.
• Finally, transfer the salad to a plate and enjoy.

Finished product: Thai-style squid salad is complete, with a beautiful appearance and a delightful aroma from the Thai chili paste. The squid is crispy and tender, with a hint of spiciness from the sliced chili, making it incredibly enticing.

Ingredients:

• 300g squid
• 100g carrots
• 100g lettuce
• 1/2 ginger
• 1 tomato
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 2 teaspoons seasoning powder
• 1/2 teaspoon pepper
• A few mint leaves, purple onions, cooking oil.

How to prepare:

• Clean the squid, pat it dry, and cut it into bite-sized pieces. Marinate with 1 teaspoon seasoning powder and 1/2 teaspoon pepper.
• Slice the purple onion, cut the tomato into thin wedges, chop the lettuce, cut the carrots and ginger into strips.
• Heat the cooking oil, add the squid to the pan, and quickly sear the edges.
• Dissolve vinegar with 1 teaspoon seasoning powder, sugar, and pepper. Pour the mixture over the combination of purple onions, lettuce, carrots, tomatoes, mint leaves, and ginger.
• Scoop the squid onto the vegetable mix. Serve immediately.

Ingredients: For 2 servings

• 300g squid
• 1 cucumber
• 1/2 onion
• 1 green bell pepper
• 1 lemongrass stalk
• 2 gingers
• 2 chili peppers
• 6 cloves of garlic
• 2 tablespoons chili paste
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1/2 tablespoon sesame oil
• 2 tablespoons Korean chili powder
• A bit of sugar

How to prepare:

• Prepare the ingredients:
  • Rinse the lemongrass, remove the top, and cut into thin slices. Peel and wash the ginger, cut it in half, keeping one half intact, and thinly slice the other half.
  • Rinse the cucumber, cut it in half, remove the seeds, and cut it diagonally into bite-sized pieces.
  • Rinse the green bell pepper, cut it in half, remove the seeds, and cut it into small pieces.
  • Peel the remaining half of the onion and cut it into wedges.
  • Remove the bone and skin from the squid. Bring a pot of water to a boil, then blanch the lemongrass, ginger, and squid for about 2 minutes until the squid is cooked. Remove and drain, then cut it into bite-sized circles.
• Make the sauce:
  • In a bowl, mix 2 tablespoons of chili paste, 2 tablespoons of Korean chili powder, 1 tablespoon of sugar, 1/2 tablespoon of fish sauce, 1 tablespoon of soy sauce, and 1 tablespoon of vinegar. Add the sliced ginger and garlic, then mix well to let the spices infuse.
• Assemble the salad:
  • Place the cut squid in a bowl and pour the sauce over it. Add 1 tablespoon of soy sauce, the green bell pepper, cucumber, onion, and lemongrass. Mix well to coat the ingredients evenly. Serve the salad on a plate, garnish with a few slices of chili, and enjoy.
• Finished product: Korean Squid Salad is complete with its attractive colors and enticing aroma from the harmonious blend of ingredients. The squid is delightfully tender and fresh, with a hint of spiciness from the Korean chili powder, a touch of heat from the onions, and a subtle sweetness from the bell pepper.

Ingredients:

• Shrimp 200g
• Squid 200g
• Taro 300g
• Carrot 100g
• Cucumber 100g
• Cilantro 20g
• Mint leaves 20g
• Chili 20g
• Fish sauce 2 tablespoons
• Sugar 1 tablespoon
• Chili sauce 1 tablespoon
• Lime juice 2 tablespoons

Preparation:

Prepare squid and shrimp:

• Cut off the shrimp heads, peel them, and use a small knife to devein them. Press gently on the shrimp body to expose the vein, then use your fingers to pull it out.
• Next, rinse the shrimp with water and let them drain.
• Clean the squid, put it in a bowl with 1 tablespoon of rice wine, some slices of ginger, then squeeze the squid for about 1 minute. Rinse it again and cut it into bite-sized pieces.

Prepare other ingredients:

• Rinse and julienne the carrots and cucumbers.
• Clean and chop the cilantro, mint leaves, and slice the chili.
• Peel and julienne the taro. Soak it in a bowl of water with 1 tablespoon of salt, then rinse and cut into strips.

Soak carrots and cucumbers:

• Place julienned carrots and cucumbers in a bowl, add 2 tablespoons of vinegar and 1 tablespoon of sugar. Soak for 15 minutes, then squeeze out the excess water and soak in cold water.

Fry taro:

• Mix taro with 50g of crispy frying powder, then fry in a pan with plenty of oil until golden and crispy. Remove and drain the excess oil.

Boil squid and shrimp:

• Put squid and shrimp in a pot of boiling water with 5g of ginger, boil for 5 minutes, then remove and drain.

Make dressing:

• Mix 2 tablespoons of fish sauce, 1 tablespoon of water, 1 tablespoon of sugar, 1 tablespoon of chili sauce, 2 tablespoons of lime juice, 10g of minced garlic, and 10g of minced chili. Stir well.

Toss the salad:

• Toss the dressing with cucumber, carrots, squid, shrimp, cilantro, mint leaves, and chili. Arrange crispy fried taro on a plate and top with the mixed vegetables.
• You can sprinkle some crushed peanuts on top for extra flavor and presentation. Enjoy!

Ingredients:

• Tubular squid 300g
• White radish 200g
• Carrot 100g
• Chayote 100g
• Lemongrass 2 stalks
• Chili 2 pieces
• Vinegar 1 tablespoon
• Cilantro 10g
• Sticky rice wine 1 tablespoon
• Ginger 5 slices
• Spices a pinch

Preparation:

Prepare squid:

• Clean the squid, put it in a bowl with 1 tablespoon of sticky rice wine, a few slices of ginger. Squeeze the squid for about 1 minute, then rinse and cut into bite-sized pieces.

Prepare other ingredients:

• Clean cilantro, remove the older parts, rinse, and drain. Slice the chili, and finely chop the lemongrass.
• Peel and julienne the carrot and white radish.

Soak carrot and white radish:

• Place carrot and white radish in a bowl, add 1 teaspoon of salt, mix well, and marinate for 20 minutes. Squeeze out the excess water.

Mix white radish, carrot, and lemongrass:

• Put white radish and carrot in a bowl, add chayote, lemongrass, 1 tablespoon of vinegar, 1 tablespoon of sugar. Mix well and marinate for 15 - 20 minutes to absorb the flavors.

Boil squid:

• Boil water in a pot, add squid, cook for about 1 - 2 minutes, then remove and immerse in cold water for 1 minute. Drain the squid.

Toss the salad:

• Put the squid in the bowl with white radish, carrot, and lemongrass. Add cilantro, chili, and toss gently.

Ingredients:

• 400g cleaned squid, cut into rounds
• 1 cucumber, sliced
• 1 tomato, finely diced
• 1/2 purple onion, thinly sliced
• 1/4 cup roasted peanuts
• 4 cups butterhead lettuce
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1/2 tablespoon chili sauce

Instructions:

• Marinate the squid with a pinch of pepper, chili powder, and salt to taste.
• Heat a pan with a little cooking oil. Then, quickly stir-fry the squid on high heat for 3 minutes until evenly cooked.
• In a small bowl, mix lime juice, fish sauce, sugar, and chili sauce to make the dressing for the salad.
• Place all the prepared ingredients on a large plate and drizzle the tangy dressing over the spicy salad.