Pacific Calamari Salad

By Florence Fabricant

Updated January 30, 2023

Total Time
2 hour 30 minutes
Prep Time
30 minutes plus 2 hours marinating
Rating
4(7)
Comments
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Featured in: FOOD; Squid With the Crunch but Not the Frying

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Ingredients

Yield:8 servings

  • 2 pounds cleaned squid

  • Juice of ½ lemon

  • Salt

  • 2 tablespoons light soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon Japanese wasabi paste

  • Juice of 1 lime

  • 1 tablespoon minced fresh ginger

  • 2 tablespoons sesame oil

  • ½ cup finely chopped scallions

  • ½ cup coarsely chopped roasted unsalted peanuts

  • 1 cup chopped fresh pineapple

  • Freshly ground black pepper to taste

  • ¼ cup finely chopped fresh coriander leaves

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

10 grams carbs; 264 milligrams cholesterol; 207 calories; 4 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 2 grams fiber; 406 milligrams sodium; 21 grams protein; 3 grams sugar

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

  1. Step 1

    Slice the squid into thin rings. Coarsely chop the tentacles. Bring two quarts of water to a boil and add the lemon juice and salt to taste. Add the squid. When the water returns to a boil, drain the squid thoroughly and transfer to a mixing bowl.

  2. Step 2

    Add the soy sauce and rice vinegar to the warm squid. Dissolve the wasabi in the lime juice and add it along with the ginger and sesame oil. Refrigerate and allow to marinate at least two hours.

  3. Step 3

    Before serving, fold in the scallions, peanuts and pineapple. Season to taste with pepper and, if needed, some salt. Scatter the chopped coriander on top.

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Ratings

4 out of 5
7 user ratings
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Comments

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Linda

This was yummy! I almost doubled lime juice and ginger, and added a splash of fish sauce and a little sugar for flavor balancing. Used the pineapple as instructed and it worked really well. (Subbed horseradish for wasabi cause store bought wasabi is just colored horseradish.) Also, to make it a full meal, I added the same volume of cold rice noodles and served it with some salad greens. I can see how it would work as a salad side dish too. Made a great healthy meal for a hot day.

susan steen

I substituted fresh peaches for the pineapple and they were a great contrast to the sour lime spicy wasabi.

susan steen

Didn’t have pineapple but used a fresh juicy peach which was a good contrast for the lime sour spicy wasabi flavors!

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