Spicy Squid and Vegetable Salad recipe - ingredients, nutrition and when to eat it
Blanched squid, crisp cucumber, and cabbage tossed in a spicy, tangy gochujang dressing.
Blanched squid, crisp cucumber, and cabbage tossed in a spicy, tangy gochujang dressing. It’s a lovely light addition to a summer lunch or whenever you want a fresh change of pace.
Salads & light · 20 minutes to cook
Nutrition (per 284g serving): 179.3 kcal · protein 21.8g · carbohydrate 16g · fat 2.2g · sodium 578.6mg
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: Squid can turn tough if you blanch it too long, so remove it as soon as it’s cooked.
Tips: Shake excess water from the vegetables so the dressing doesn’t get diluted.
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Ingredients (1 serving)
- Squid — 100 g
- Cucumber — 0.5 pc
- Cabbage — 1 handful
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Minced garlic — 0.3 tsp
- Toasted sesame seeds — 0.5 tsp