Save I discovered this salad on a humid Bangkok evening, watching a street vendor work magic with a wok and a squeeze bottle of lime juice. The squid hit the pan with an aggressive sizzle, and within moments it was tender and kissed with char. What struck me wasn't just how quickly it came together, but how the chilli-lime dressing seemed to wake up every single ingredient on the plate, making something so simple feel impossibly fresh.
My partner once made this for a dinner party when we had exactly three guests and no idea what to serve. He seared the squid while I threw together the salad base, and by the time everyone sat down, there was this tangible moment of relief and pride when the first forks went in. Someone asked for the recipe before dessert even arrived, and we both knew we'd stumbled onto something worth keeping.
Ingredients
- Squid: 500 g cleaned squid tubes, sliced into rings—buy them pre-cleaned if you can, and pat them completely dry before cooking or they'll steam instead of sear.
- Vegetable oil: 1 tbsp for the squid, chosen because it doesn't interfere with the delicate seafood flavor.
- Fish sauce: 2 tbsp, the umami backbone that makes the dressing taste mysteriously complex and undeniably right.
- Fresh lime juice: 3 tbsp, squeezed from real limes because the bottled stuff never quite captures that bright, living quality.
- Light soy sauce: 1 tbsp, gluten-free if that matters to your table, adding saltiness and depth without heaviness.
- Palm sugar or light brown sugar: 1 tbsp to balance the heat and acid with a gentle sweetness.
- Red chillies: 2 finely sliced, adjustable based on how much fire you want dancing on your tongue.
- Garlic cloves: 2 minced, raw and punchy rather than cooked, giving the dressing its sharp backbone.
- Mixed salad leaves: 100 g like rocket, baby spinach, and coriander because variety keeps every bite interesting.
- Cucumber: 1 small seeded and sliced into half-moons for cool, watery freshness that contrasts with the squid.
- Carrot: 1 medium julienned, adding a whisper of sweetness and that satisfying crunch.
- Red onion: 1 small thinly sliced, providing a sharp bite that mellows slightly as it sits in the dressing.
- Fresh mint: ½ cup leaves, kept whole until the last moment to preserve their aromatic oils.
- Fresh coriander: ½ cup leaves, the herbaceous note that ties everything to its Asian roots.
- Crispy fried shallots: ¼ cup store-bought or homemade, the textural surprise that transforms a simple salad into something memorable.
- Lime wedges: 1 lime cut into wedges, for serving and letting people adjust the citrus to their preference.
Instructions
- Prep the squid:
- Pat each ring completely dry with paper towels—this is non-negotiable if you want a proper sear rather than a steam. Toss gently with oil and a small pinch of salt, letting your hands coat every piece evenly.
- Sear with intention:
- Heat your pan until it's genuinely hot, then work in batches so the squid isn't crowded and fighting for space. You're looking for about 1 to 2 minutes total, just until the rings turn opaque and develop light char marks, then remove them before they toughen.
- Make the dressing:
- Whisk fish sauce, lime juice, soy sauce, and sugar together in a small bowl, stirring until the sugar dissolves completely. Add your sliced chillies and minced garlic, letting them infuse for a moment while the flavors get acquainted.
- Assemble the salad:
- In a large bowl, combine all your greens and vegetables gently, treating them like they're delicate rather than rough. Add the cooled squid and pour the dressing over everything, using salad tongs to toss until every piece glistens with that chilli-lime coating.
- Plate and finish:
- Divide the salad among serving plates, then scatter crispy shallots across the top just before serving—they'll stay crunchier this way. Serve with lime wedges on the side so people can adjust the brightness to their taste.
Save There's something almost meditative about how this salad pulls together, watching the pale squid rings tumble into the emerald greens and the dressing tangle everything into coherence. It became the dish I'd make when I needed to feel capable in the kitchen but didn't have hours to prove it.
The Magic of High Heat
The first time I rushed this step with a medium pan, the squid came out looking pale and somehow sad, steamed rather than seared. Once I learned to wait for that actual shimmer on the oil surface and listened for the aggressive sizzle, everything changed—those charred edges became the star, giving the tender meat a textural contrast that makes the whole dish sing. It's one of those moments where respecting the fundamentals of cooking transforms something ordinary into restaurant-quality.
Why This Dressing Works
The four-part balance of fish sauce, lime, sugar, and heat might seem counterintuitive, but each element supports the others in a way that feels almost architectural. The salt from fish sauce makes the lime brightness punch harder, the sugar softens the chilli's intensity without making it sweet, and the garlic ties it all together with savory depth. I've tried shortcuts—using bottled chilli paste, skipping the palm sugar—and every single time the dressing lost that harmonious quality that makes you want to drench everything in it.
Building Flavor Through Fresh Herbs
The coriander and mint aren't garnishes here—they're actually ingredients that change the entire personality of the dish. Coriander brings an almost citrusy earthiness that echoes the lime, while mint adds coolness that makes each bite feel refreshing rather than heavy. When I'm plating, I'll sometimes add a few extra leaves on top just before serving, letting people smell that fresh herbaceous note before they taste it.
- Tear mint leaves by hand rather than chopping to avoid bruising and preserve their delicate aromatics.
- Keep all fresh herbs separate from the dressing until the last moment so they stay vibrant and don't wilt.
- If you find any wilted coriander or mint in the bunch, use it for the dressing instead of the garnish.
Save This salad has become my answer to the question of what to make when you want something that tastes both impressive and honest. It's the kind of dish that reminds you why fresh ingredients and simple technique matter more than complicated recipes.
Recipe Questions & Answers
- → How should the squid be cooked for best texture?
Quickly sear squid rings over high heat for 1–2 minutes until just opaque and lightly charred to keep them tender and juicy.
- → Can I substitute squid with other proteins?
Yes, prawns or grilled chicken work well as alternatives, maintaining the fresh flavors of the dish.
- → What gives the dressing its zesty flavor?
A combination of fresh lime juice, fish sauce, soy sauce, palm sugar, chillies, and garlic creates the vibrant, balanced dressing.
- → How do the crispy shallots contribute to the dish?
They add a contrasting crunch and a slightly sweet, savory note that complements the fresh vegetables and squid.
- → What herbs are best for this salad?
Fresh mint and coriander leaves provide bright, aromatic notes that enhance the overall flavor profile.
- → Any suggested drink pairings?
A crisp Riesling or Sauvignon Blanc pairs beautifully with the fresh, zesty flavors of this dish.