Fresh Thai-style Squid Salad
Ingredients
- 1/2 cup fresh lime juice
- 1 tablespoon sugar
- 1 tablespoon minced fresh ginger
- 1 1/2 teaspoons salt
- 1 red or yellow bell pepper, cut into thin strips
- 1/2 cup thinly sliced scallions
- 1 small hot chile, minced (or 1/4 teaspoon hot red pepper flakes) (see note)
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- 1 pound cleaned squid sacs and tentacles
Instructions
Prepare the Dressing:
In a large salad bowl, combine the lime juice, sugar, minced ginger, salt, and 3 tablespoons of water. Stir until the sugar is dissolved.
Add Vegetables and Herbs:
To the bowl with the dressing, add the bell pepper strips, sliced scallions, minced chile (or red pepper flakes), chopped mint, cilantro, and basil. Stir to combine.
Cook the Squid:
Bring a saucepan of salted water to a boil. Cut the squid sacs into 1/4-inch rings and halve the tentacles.
Add the squid to the boiling water and cook for 1-2 minute, or until opaque and tender. Be careful not to overcook, as even an additional 30 seconds can make the squid tough.
Drain the squid immediately and add it to the herb mixture in the salad bowl.
Toss and Marinate:
Toss the salad thoroughly to combine all ingredients. Let the salad stand at room temperature for 30 minutes before serving to allow the flavors to meld.
Storage:
The salad can be stored, covered, and chilled in the refrigerator for up to 2 days.
Note: A small, thin red Thai chile works well in this salad, but a Serrano or jalapeño can be used as a substitute. Keep in mind that the heat of a chile is concentrated in the seeds, which can vary in intensity. Mince the whole chile, including seeds, and add gradually until the desired level of spiciness is achieved.
