Try this wonderfully refreshing Thai squid salad recipe, with healthy vegetables tossed in a zesty, gluten-free dressing! Yum pla muk is perfect for lunch or a light dinner, and you can easily adjust the spice level exactly how you like it.
Thai seafood salads are one of my favorite things during summer. You might also love yum talay with crab, squid, and shrimp, or pla goong with spicy shrimp!
This recipe is low-calorie, gluten-free, and loaded with lean protein. It comes together in under 20 minutes, making it perfect for a healthy and quick meal. You can even swap in shrimp, scallops, or other seafood if you prefer.
What is yum pla muk
Yum pla muk is a Thai salad made with boiled or grilled squid tossed in a spicy, sour, and slightly sweet dressing. It combines tender squid with fresh herbs, vegetables, lime juice, fish sauce, and chilies for a bright, fresh flavor.
Ingredient notes and substitutes
Youโll find everything you need for this recipe at your nearest Asian market or grocery store. For exact measurements, head down to the recipe card below!
- Squid – You can use cleaned whole squid, baby squid, or just the tentacles. Slice into bite-sized pieces if large, or leave small squid whole. Both fresh and frozen work.
- Thai calamari salad dressing – Made with lime juice, fish sauce, and sugar, delivering the classic Thai balance of salty, sour, and sweet.
- Vegetables and herbs – Includes celery, green onions, tomatoes, carrots, coriander, and garlic.
- Chilies – Thai birdโs eye chilies or Jinda chilies bring a spicy kick; choose a milder chili or remove seeds to dial down the heat.
How to make Thai squid salad
Step 1: Bring a pot of water to a gentle boil over medium-high heat. Add the squid and cook for about 30 seconds (or longer, depending on size), just until it turns opaque. Immediately remove to prevent it from becoming rubbery, then plunge it into cold water to stop the cooking. Drain well. You can also use grilled squid.
Step 2: Use a mortar and pestle to gently pound the chilies and garlic until roughly crushed.
Step 3: Transfer the chili-garlic paste to a large mixing bowl. Add lime juice, fish sauce, and sugar, and stir until the sugar dissolves.
Step 4: Add the cooked squid and toss well so it absorbs the dressing and spices evenly.
Step 5: Mix in all the vegetables and fresh herbs, gently combining everything. Taste and adjust seasoning if needed.
Recipe tips and tricks
- Choose the right squid: Fresh, medium-sized squid gives you tender results. Clean it thoroughly, and score the body before slicing so it soaks up the dressing better.
- Donโt overcook it: Squid only needs about 30โ60 seconds in simmering water. Overcooked squid turns rubbery fast, so have an ice bath ready to stop the cooking right away.
- Balance the flavors: A classic yum dressing hits four notes: salty (fish sauce), sour (lime juice), sweet (sugar), and spicy (chilies). Taste as you go, and adjust the octopus salad until itโs bright and punchy.
Frequently asked questions
What does pla muk mean?
In Thai, pla muk (เธเธฅเธฒเธซเธกเธถเธ) means squid. Pla means fish, but in this phrase, it pairs with muk (squid) to mean squid specifically.
Can I use frozen squid?
It’s best to use fresh seafood, but you can use frozen squid as a last resort. Thaw it properly and ensure it’s fresh before using.
More Thai yum salad recipes
Thai yum salads (sometimes spelled yam) deliver a bold mix of sour, spicy, salty, and sweet flavors. They usually pair fresh herbs and vegetables with proteins like seafood, chicken, or beef, and occasionally toss in roasted peanuts for extra texture.
Here are some more yum-style salads to try:
Check out my collection of yum salad recipes:
- Thai pomelo salad (yum som-o) – juicy pomelo tossed with a tangy chili-lime dressing
- Yum woon sen – glass noodles with minced pork and herbs
- Yum kanom jeen – rice noodles with spicy dressing
- Yum nua – tender beef with a bright, zesty dressing
Try this Asian squid salad recipe and let me know how it turned out in the comments! Follow along onย Facebook,ย Instagram, andย Pinterestย for more!
Thai Squid Salad Recipe (Yum Pla Muk)
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.
