Squid Salad a La Binh
Elevate your seafood game with "Squid Salad a La Binh," a light and flavorful dish bursting with vibrant Southeast Asian-inspired ingredients. Tender squid is blanched to perfection, then tossed with crisp cucumber, crunchy carrot, and fragrant fresh herbs like mint and cilantro, creating a refreshing base. A zesty dressing of lime juice, fish sauce, and minced chili balances savory, tangy, and spicy notes, while a sprinkle of roasted peanuts and a touch of sesame oil add richness and texture. Perfect as an appetizer or a light main course, this quick and easy salad is as visually stunning as it is delicious. Versatile and packed with bold flavors, it’s ideal for seafood lovers seeking a refreshing twist for their table.
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Recipe Information
Ingredients
- 500 grams Fresh squid
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce
- 1 tablespoon Granulated sugar
- 2 cloves Garlic cloves, minced
- 1 piece Fresh red chili, finely chopped
- 1 medium Cucumber, thinly sliced
- 1 medium Carrot, julienned
- 1 small Red onion, thinly sliced
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 2 tablespoons Roasted peanuts, chopped
- 1 teaspoon Sesame oil
- 4 cups Water
Instructions
Rinse the squid under cold water and remove any remnants of cartilage or skin. Slice the squid into thin rings or strips.
Bring 4 cups of water to a boil in a medium pot. Add a pinch of salt and carefully blanch the squid for 1–2 minutes until it turns opaque. Be careful not to overcook. Drain the squid immediately and submerge it in an ice water bath to stop the cooking process. Drain again and set aside.
In a small bowl, whisk together the lime juice, fish sauce, granulated sugar, minced garlic, and chopped red chili to create the dressing. Stir well until the sugar dissolves completely.
Prepare the vegetables: thinly slice the cucumber, julienne the carrot, and thinly slice the red onion. Place all the prepared vegetables into a large mixing bowl.
Add the blanched squid, fresh mint leaves, and fresh cilantro leaves to the bowl with the vegetables.
Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
Transfer the salad to a serving platter. Garnish with chopped roasted peanuts and drizzle a small amount of sesame oil over the top for added flavor.
Serve immediately as a refreshing appetizer or light main dish.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 33.5 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 783 mg | 60% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3420 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
