Squid Salad recipe - ingredients, nutrition and when to eat it
Blanched squid served with crisp vegetables and tangy, spicy Korean chili paste dressing.
Blanched squid served with crisp vegetables and tangy, spicy Korean chili paste dressing. Its chewy texture and refreshing flavor make it perfect for a light lunch or dinner on a hot day.
Salads & light · 15 minutes to cook
Nutrition (per 366.5g serving): 249.8 kcal · protein 26.4g · carbohydrate 21.9g · fat 5.2g · sodium 791.3mg
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 become tough if boiled too long, so remove it as soon as it changes color.
Tips: Drain the vegetables and squid thoroughly so the seasoning doesn’t become watery.
Tips: Toss everything with the dressing just before serving to keep the lettuce crisp.
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Ingredients (1 serving)
- Squid — 120 g
- Lettuce — 5 sheet
- Cucumber — 0.5 pc
- Cherry tomatoes — 4 pc
- Carrot — 20 g
- Onion — 20 g
- Gochujang — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Garlic — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.1 tsp