Chilli Lime Squid Salad (Printable Page)

Tender squid combined with chilli-lime dressing and fresh herbs for a bright, crunchy dish.

# What You'll Need:

→ Squid

01 - 1.1 lb cleaned squid tubes, sliced into rings
02 - 1 tablespoon vegetable oil

→ Dressing

03 - 2 tablespoons fish sauce
04 - 3 tablespoons fresh lime juice
05 - 1 tablespoon light soy sauce
06 - 1 tablespoon palm sugar or light brown sugar
07 - 2 red chillies, finely sliced
08 - 2 garlic cloves, minced

→ Salad

09 - 3.5 oz mixed salad leaves such as rocket, baby spinach, and coriander
10 - 1 small cucumber, seeded and sliced into half-moons
11 - 1 medium carrot, julienned
12 - 1 small red onion, thinly sliced
13 - ½ cup fresh mint leaves
14 - ½ cup fresh coriander leaves

→ Garnish

15 - ¼ cup crispy fried shallots
16 - 1 lime, cut into wedges

# Step-by-Step Guide:

01 - Pat the squid dry with paper towels. Toss with vegetable oil and a pinch of salt.
02 - Heat a grill pan or skillet over high heat. Sear the squid in batches for 1–2 minutes until just opaque and lightly charred. Remove from heat and let cool slightly.
03 - In a small bowl, whisk together fish sauce, lime juice, soy sauce, palm sugar, chillies, and garlic until the sugar is dissolved.
04 - In a large bowl, combine salad leaves, cucumber, carrot, red onion, mint, and coriander. Add the squid and drizzle with the dressing. Toss gently to coat.
05 - Divide the salad among serving plates. Top with crispy fried shallots and serve with lime wedges.

# Expert Tips:

01 -
  • It tastes like you spent hours cooking when honestly you'll have dinner ready in 25 minutes flat.
  • The squid stays tender if you respect the heat and don't overthink it, which feels like a small victory every time.
  • That crispy shallot crunch is the detail that makes people ask for seconds before they've even finished their first bite.
02 -
  • Squid waits for no one—overcook it by even 30 seconds and it becomes rubbery, so watch the clock and trust the color change over timing.
  • If you make the dressing ahead, add the chillies and garlic closer to serving or they'll become too assertive and overpower everything else.
03 -
  • Make a double batch of dressing and store it in a jar—it keeps for three days and transforms plain grilled fish or chicken into something exciting.
  • If you can't find crispy shallots or want to make your own, slice shallots thin, fry them slowly in neutral oil until golden, then drain on paper towels for maximum crunch.
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