Chilled Octopus Salad recipe - ingredients, nutrition and when to eat it
This chilled salad combines tender, chewy blanched octopus with cucumber and onion in a bright, tangy dressing.
This chilled salad combines tender, chewy blanched octopus with cucumber and onion in a bright, tangy dressing. It is perfect for a light summer dinner or a refreshing lunch served with rice.
Seafood · 20 minutes to cook
Nutrition (per 286g serving): 190.9 kcal · protein 22.7g · carbohydrate 13.6g · fat 4.9g · sodium 823.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Octopus can become tough if cooked too long, so remove it as soon as the thickest part is cooked through.
Tips: Cucumber holds a lot of moisture, so gently press the slices with a paper towel to keep the dressing from becoming watery.
Tips: Dissolve the prepared mustard in the vinegar first so it blends smoothly without lumps.
Tips: Serving it well chilled brings out its crisp texture and tangy flavor.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Octopus — 120 g
- Cucumber — 0.5 pc
- Onion — 30 g
- Carrot — 25 g
- Red chili pepper — 0.5 pc
- Garlic — 1 pc
- Vinegar — 1 Tbsp
- Prepared mustard — 1 tsp
- Sugar — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp