Name: Grilled Squid Noodle Salad with mango, cabbage, and cucumber
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 2 ounces (55 g) thin rice noodles (vermicelli); Toasted sesame oil, to taste; 1½ cups (215 g) diagonally sliced English or Persian cucumber; ¾ cup (90 g) finely julienned or sliced carrot; 6 ounces (170 g) large shiitake mushrooms, stemmed; Fine sea salt and freshly ground pepper; ¼ cup (60 ml) olive oil, plus more for brushing; 1 cup (240 ml) Vietnamese Dipping Sauce (Nuoc Cham); 1 pound (455 g) baby squid, cleaned; ¼ cup (13 g) lightly packed fresh mint leaves; ⅓ cup (15 g) lightly packed fresh cilantro leaves; 1 large mango, peeled, seeded, and cut into large dice; 2 cups (140 g) finely sliced green or napa cabbage; ½ cup (25 g) daikon sprouts

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Squid takes on a lovely smoky flavor when grilled, but this Thai-inspired recipe can also be cooked under a broiler. It’s a refreshing main-course salad on a warm day, or perfect picnic fare when served in individual “to-go” boxes.

Ingredients

1 pound (455 g) baby squid, cleaned
¼ cup (60

Method

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high. Brush the grill grates clean. Toss the squid tubes and tentacles in a bowl with the olive oil to lightly coat and a generous sprinkling of salt and pepper. Using a grill screen, grill the tubes and tentacles until they puff and take on a little color, about 1 minute on each side. The tentacles will take slightl

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