Squid and Celery Salad
- Total Time
- 40 minutes, plus refrigeration
- Rating
- Comments
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Ingredients
- 5squid, about 1¼ pounds
- 3ribs celery, trimmed
- 2tablespoons red-wine vinegar
- 1tablespoon light soy sauce
- 1tablespoon Asian sesame oil
- 1tablespoon finely chopped fresh coriander leaves
- 1tablespoon chili oil, available in Asian markets
- 2teaspoons finely chopped fresh ginger
- 2teaspoons finely minced fresh garlic
- ½teaspoon sugar
- ½teaspoon freshly ground pepper, preferably white
- Salt to taste if desired
Nutritional analysis per serving (6 servings)
137 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 15 grams protein; 299 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Clean the squid by removing the insides and the ''pen.'' Cut off the eyes and discard. Reserve the tentacles. Pull or scrape off the outer coating of the squid bodies. Rinse the cleaned squid and pat dry.
- Step 2
Cut each squid in half and place on a flat surface, skinned side down. Using a sharp knife held at an angle, score the squid on top with a diagonal diamond pattern. Cut the squid into rectangles or squares, about 1½ inches in width or length. Place in cold water and set aside.
- Step 3
Place the celery on a flat surface. Holding a knife at an angle, cut the celery ribs on the diagonal into thin ¼-inch slices.
- Step 4
Combine the vinegar, soy sauce, sesame oil, coriander, chili oil, ginger, garlic, sugar and pepper in a mixing bowl. Blend thoroughly.
- Step 5
Bring large quantity of water to a boil and add salt. Add squid and cook 30 seconds, no longer. Drain immediately and run under cold running water until chilled. Drain thoroughly.
- Step 6
Bring enough water to boil to cover the celery slices when added. Add salt to taste. Add the celery and cook about 30 seconds, no longer. Drain and run under cold running water until chilled. Drain well.
- Step 7
Put the celery and squid in a bowl. Add the sauce and toss to blend. Refrigerate. When ready to serve toss once more.
Private Notes
Comments
Surprisingly great - bought this at $25/lb at a Boston deli. Worth it!
So easy and tasty! Frozen squid has saved my bacon many times. It thaws in no time and cooks in a flash.