Thai-style Squid Salad

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

With squid, you either have to cook it in a flash—for less than a minute—or else simmer or braise it slowly, for about forty-five minutes. This is a good example of the flash-cooking method, which results in tender, fresh-tasting squid.


  • 1 pound cleaned squid
  • ½ onion
  • 1 bay leaf
  • Salt to taste
  • 1 cucumber, peeled, halved lengthwise, seeded, and sliced crosswise
  • 3 ripe plum tomatoes, cored, seeded, and cut into strips
  • 2 scallions, trimmed and thinly sliced on a sharp diagonal
  • ¼ cup (loosely packed) basil leaves, roughly torn
  • ¼ cup (loosely packed) cilantro leaves, roughly torn or separated into individual leaves
  • 1 lime, peeled in vertical strips and sectioned (optional)


    • Bring a saucepan of water to a boil. Cut the squid into rings and cut the tentacles into bite-size 2- or 3-tentacle pieces. Add the onion, bay leaf, and salt to the water and simmer for 5 or 10 minutes. Add the squid and cook for 45 seconds (the water will probably not even return to a boil). Drain and refresh under cool water. Drain well and transfer to a bowl, discarding the onion and bay leaf. Add the cucumber, tomato, scallions, basil, cilantro, and lime, if using.
    • Stir together all dressing ingredients. Pour the dressing over the salad and toss to combine. Cover and refrigerate for at least ½ hour, preferably longer. Taste and correct seasonings. Serve cold, garnished with cilantro sprigs.