Squid salad is a light and appetizing starter that is good enough to be a main meal. It is also a perfect side to grilled meat.
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, thinly sliced
1 carrot, peeled and shredded
1 apple cut into thin strips and soaked in pineapple or lemon juice
1 lb. 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
Boil water and 2 teaspoons of salt in a pot or deep saucepan.
While waiting, combine the lime juice, sugar, fish sauce, red pepper and 1/4 teaspoon salt in a large salad bowl. Mix until the salt and sugar dissolve. Add the onions and carrots
Clean the squid in cold running water and harvest the ink. Cut the tentacles into several pieces. After, cut it into rings or strips depending on what you want. Place it in a pot of boiling water for 30 seconds to one minute or until it changes color. Drain the water and place the squid in the bowl with carrots, onions and fish sauce mixture. Add the apples, lettuce, mint and cilantro. Toss until the vegetables are coated in the fish sauce dressing.
Photo Courtesy Of: lysinewf