Thai Squid Salad Recipe (Yum Pla Muk)
Quick and easy Thai squid salad with a zesty lime dressing and crisp vegetables. A healthy, gluten-free dish you’ll love!
Equipment
- cutting board and knife
- Medium pot
- Large mixing bowl
Ingredients
- 7 oz squid, sliced
- a small handful of celery, chopped
- 1/4 cup onion, sliced
- 1 stalk green onion, finely chopped
- 1 tbsp coriander, finely chopped
- 1/3 cup tomatoes, sliced
- a small handful of carrots, julienned
- 3 cloves garlic
- 3 chilies, to taste
- 1 tbsp fresh lime juice
- 1 tbsp fish sauce
- 1 1/2 tbsp white sugar
Instructions
Cook squid
- Boil squid for 30 seconds in a pot of water over medium-high heat. Immediately remove the squid from the water to prevent overcooking, which can make it rubbery. Blanch the squid into cold water to stop the cooking process, then drain.
Make the salad
- Finely crush fresh chilies and garlic with a mortar and pestle.
- Transfer the spice mix to a large mixing bowl and mix in the dressing ingredients (fresh lime juice, fish sauce, and white sugar) until well combined.
- Toss in cooked squid pieces and thoroughly mix with the dressing and spices.
- Combine the dressed squid with the vegetables and fresh herbs. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline
- This recipe is easy to customize with your favorite vegetables and herbs.
- Adjust the spice level to your taste.
Calories: 170kcal | Carbohydrates: 21g | Protein: 19g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 231mg | Sodium: 773mg | Potassium: 701mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1805IU | Vitamin C: 113mg | Calcium: 90mg | Iron: 2mg
