Squid Salad Recipe

Clean the squid

Rinse the squid under cold water. Separate tubes from tentacles. Pull out the clear quill from inside each tube, remove any cartilage and thin skin if desired. Cut the tentacles just below the eyes to discard the beak. Pat all pieces dry with paper towels.

Slice and score (optional)

If tubes are larger than 1/2-inch diameter, slice each tube into 1/4- to 1/2-inch rings. For tender presentation and to help dressing penetrate, score the outside of rings or left tubes with shallow crosshatch cuts (do not cut all the way through).

Blanch and shock

Bring a medium pot of water to a rolling boil and season with 1 tsp coarse salt. Meanwhile prepare an ice bath by combining 2 cups of ice with 6 cups cold water. Drop squid rings and tentacles into boiling water in a single layer for 30–45 seconds — just until they turn opaque and curl slightly. Immediately remove with a slotted spoon and plunge into the ice bath to stop cooking. Keep in ice bath for 2 minutes then drain thoroughly and pat dry.

Prepare vegetables while the squid cools. Thinly slice cucumber (halved lengthwise then sliced), radishes, and red onion. Chop cilantro and mint, and thinly slice scallions. Combine all vegetables and herbs in a medium bowl and toss gently to combine.

In a small bowl or jar, combine 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp rice vinegar, 1 tsp fish sauce, 1 tsp soy sauce, 1 tsp honey, minced garlic, grated ginger, red pepper flakes, black pepper, and 1/2 tsp sea salt. Whisk or shake vigorously until emulsified and honey is dissolved. Taste and adjust acidity or salt — add more lemon for brightness or a pinch more honey if too sharp.

Add the drained squid to the bowl with the vegetables. Pour the dressing over the salad and toss gently until everything is evenly coated. Let the salad sit for 5–10 minutes at room temperature to allow flavors to meld.

Transfer to a serving platter or bowls. Sprinkle toasted sesame seeds over the top and garnish with extra lemon wedges. Serve immediately.