Vietnamese squid salad

This salad is the perfect supper for a lazy summer evening in the garden. If you’ve already got the barbeque going then chargrill the squid for a minute instead of boiling them for a delicious smoky flavour.

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Yields1 Serving
 150g coconut yoghurt 1 garlic clove (crushed) Juice and zest of 2 limes 1 tbsp thai fish sauce ½ tsp soft brown sugar splash of sesame oil handful of fresh coriander (torn) handful of fresh mint leaves (torn) 3 tbsp natural peanuts (roasted and chopped) 6 squid (approximately 1kg, cleaned) 100g savoy cabbage 2 carrots (peeled and cut into thin strips) 100g bean sprouts 1 red pepper (, de-seeded and chopped) 1 yellow pepper (de-seeded and chopped) 1 red onion (sliced) 1 red chilli (finely sliced)
1

Make the dressing first by placing the yoghurt and all the other ingredients in a bowl or small jug, and mix well.

2

In another bowl, toss together the salad ingredients – cabbage, carrot, bean sprouts, peppers, onion and chilli.

3

Bring water to a boil in a small heavy-bottomed pan. Turn the heat down and add the squid rings, cover and simmer for 3-4 minutes until tender. Drain well.

4

Toss the squid with the salad and pour the dressing over the top. Serve the salad in one large bowl or individual bowls and sprinkle with the roasted peanuts.

CategoryCuisine

Ingredients

 150g coconut yoghurt 1 garlic clove (crushed) Juice and zest of 2 limes 1 tbsp thai fish sauce ½ tsp soft brown sugar splash of sesame oil handful of fresh coriander (torn) handful of fresh mint leaves (torn) 3 tbsp natural peanuts (roasted and chopped) 6 squid (approximately 1kg, cleaned) 100g savoy cabbage 2 carrots (peeled and cut into thin strips) 100g bean sprouts 1 red pepper (, de-seeded and chopped) 1 yellow pepper (de-seeded and chopped) 1 red onion (sliced) 1 red chilli (finely sliced)

Directions

1

Make the dressing first by placing the yoghurt and all the other ingredients in a bowl or small jug, and mix well.

2

In another bowl, toss together the salad ingredients – cabbage, carrot, bean sprouts, peppers, onion and chilli.

3

Bring water to a boil in a small heavy-bottomed pan. Turn the heat down and add the squid rings, cover and simmer for 3-4 minutes until tender. Drain well.

4

Toss the squid with the salad and pour the dressing over the top. Serve the salad in one large bowl or individual bowls and sprinkle with the roasted peanuts.


Vietnamese squid salad