Squid And Cucumber Salad Recipe

When I’m craving something fresh and vibrant that transports me straight to an exotic seaside escape, this zesty squid and cucumber salad always hits the spot, leaving my taste buds doing a happy dance.

I adore crafting invigorating and nourishing recipes, and my recipe for Squid and Cucumber Salad is an exquisite model. Tender squid partners perfectly with crisp cucumber; the salad is light yet wholly satisfying.

The rice vinegar, soy sauce, and sesame oil dressing adds tang that reaches your taste buds, while the red chili and cilantro take the flavor to an entirely new level.

Squid And Cucumber Salad Recipe Ingredients

• Fresh Squid: A lean source of protein, low in calories, and rich in vitamins and minerals, providing a healthy base for the salad.
• Cucumber: Hydrating and low in calories, cucumber adds a refreshing crunch with its high water content.
• Rice Vinegar: Provides a subtle acidity that enhances the flavors of the salad, contributing to a light, tangy taste.
• Sesame Oil: Adds a rich, nutty aroma and taste, with healthy fats that complement the salad’s freshness.
• Red Chili: Offers a spicy kick and a source of capsaicin, beneficial for metabolism and flavor depth.

Squid And Cucumber Salad Recipe Ingredient Quantities

• 500g fresh squid, cleaned
• 1 large cucumber, thinly sliced
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 small red chili, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• Salt to taste
• Black sesame seeds for garnish

How to Make this Squid And Cucumber Salad Recipe

1. Wash the cleaned squid in cold water, then slice the bodies into rings, and halve the tentacles if they are large.

2. Prepare a large pot of water and boil it, then take the squid and plunge it into the pot for 1 to 2 minutes so that it cooks to just
tender, the perfect texture for the delicacy. Drain the squid and then rinse it under a gentle flow of
cold water so that it does not continue to cook—with the tentacles uncurling as the last of the
cold water splashes over them. For a dish that normally calls for cuttlefish, you could easily substitute
squid.

3. In a big bowl, mix together the rice vinegar, soy sauce, sesame oil, sugar, and lemon juice. Stir until you see no more sugar crystals.

4. Incorporate the minced garlic and the finely sliced red chili into the dressing.

5. Place the blanched squid in a bowl with the dressing and turn it to coat thoroughly.

6. Combine everything in the bowl gently with the sliced cucumber.

7. Add salt to your liking, then mix in the chopped fresh cilantro. Stir once more to fully integrate the ingredients.

8. Move the salad to a place for serving or to single plates for individuals.

9. Add some black sesame seeds on top for visual appeal and crunch.

10. Serve right away or make it cooler in the refrigerator for 20 to 30 minutes to sharpen the flavors before serving.

Squid And Cucumber Salad Recipe Equipment Needed

1. Cutting board
2. Sharp knife
3. Large pot
4. Strainer or colander
5. Large mixing bowl
6. Small bowl (for mixing dressing)
7. Whisk or fork (for mixing dressing)
8. Measuring spoons
9. Serving platter or individual plates

FAQ

• Q: How do you clean fresh squid?A: Under cold running water, hold the squid. Remove the innards by pulling the head from the body. Remove the clear cartilage, cut off the tentacles, and peel the skin off. Before using, rinse well.
• Q: Can I use frozen squid for this recipe?A: You can certainly use squid that has been frozen. Make sure it is thawed fully and cleaned properly, and then you can go ahead with the recipe like nothing ever happened to the squid.
• Q: What can I substitute for rice vinegar?If needed, you can replace rice vinegar with white wine vinegar or apple cider vinegar.
• Q: How thin should I slice the cucumber?A: Target sections that are approximately 1/8 inch wide. This will guarantee they mix nicely with the squid in the salad.
• Q: Can I make this salad ahead of time?A: Preparing the salad fresh is optimal, but to save time, you can pre-slice the cucumber and clean the squid.
• Q: Is there a way to reduce the spiciness from the chili?A: You can either use less chili or take out the seeds to lower the heat without giving up any flavor.
• Q: What’s a good substitution for sesame oil?A: One can utilize olive oil or other oils that have a nutty flavor, though these too might just alter the overall taste a little.

Squid And Cucumber Salad Recipe Substitutions and Variations

Rice vinegar:
Apple cider vinegar or white wine vinegar may be used as substitutes.
Soy sauce:
Instead of tamari or coconut aminos, a gluten-free alternative can be used.
Sesame oil:
Using either olive oil or peanut oil will give you a unique flavor.
Fresh lemon juice:
Substitute lime juice for lemon juice to create a different but equally delicious tart flavor with a hint of tropical zest.
Fresh cilantro:
If cilantro isn’t preferred, substitute with fresh parsley or basil.

Pro Tips

1. Optimal Cooking Time for Squid To prevent the squid from becoming rubbery, ensure you do not cook it for more than 1-2 minutes. Rapid cooking over a high heat is key to maintaining a tender texture.

2. Chill the Salad After combining all ingredients, consider chilling the salad in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld together and brings out the refreshing taste of the cucumber.

3. Spice Variation Adjust the amount of red chili according to your heat preference. For a milder version, remove the seeds from the chili, or use a milder chili variety altogether.

4. Vinegar Adjustment Experiment with different types of vinegar such as apple cider or white wine vinegar to subtly alter the flavor profile of the dish while maintaining the requisite acidity.

5. Presentation Tip For an enhanced visual presentation, use a mandoline to slice the cucumber into evenly thin rounds. This technique not only improves the aesthetic but also ensures consistent texture throughout the dish.