Thai Squid Salad
Easy Thai squid salad with a lime fish sauce vinaigrette that is just to die for. LOVE this low carb Thai salad - it's your own takeout at home!
Equipment
Ingredients
- FOR THE DRESSING
- ¼ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 teaspoon fish sauce
- 1 lime juiced
- 2 tablespoons olive oil
- 1 tablespoon sriracha
- FOR THE SALAD
- ½ package rice vermicelli noodles softened or "cooked" to package directions
- ½ pound squid cleaned and cut into rings
- 8 cups chopped lettuce or other salad greens
- ¼ cup cilantro leaves
- 1 scallion sliced
- ½ cup chopped cucumber
- 1 yellow bell pepper diced
- 1 medium carrot cut into matchsticks or grated
- ½ cup cherry tomatoes halved
- 1 red jalapeno sliced
- ¼ cup cashews roughly chopped
Instructions
- Drain the noodles and pour 2 tablespoons dressing over them. Toss to coat.
- Pour 2 tablespoons of the dressing over the calimari. Let sit while you preheat a large skillet to medium-high heat.
- Prep the salad ingredients. Layer the lettuce, cilantro, cucumber, chili pepper, bell pepper, scallion, carrot, tomatoes, and cashews on plates.
- When the skillet is very hot, drizzle in some oil and cook the calamari for about 2 minutes on each side until well browned and cooked through. Remove from the skillet.
- Top the prepared salads with the noodles, calamari, and drizzle everything with extra dressing. Enjoy!
Notes
The salad ingredients are suggestions! Feel free to swap out any ingredients that you don't have, add avocado or other veggies - anything.
If you aren't into calamari, feel free to sub shrimp, chicken, tofu, or any protein you love.
Tried this recipe?Let me know how it was!