Save A few summers ago, I found myself at a bustling night market in Bangkok, fork in hand, diving into a bowl of squid salad that tasted like pure heat and brightness at the same time. The vendor tossed it with such casual confidence, barely looking, and I remember thinking how something so simple-looking could hit every single taste bud at once. When I got home, I chased that feeling for weeks before nailing it in my own kitchen, and now it's become the dish I make whenever I want to feel that same electric snap of chilli, lime, and tender squid on my tongue.
I made this for friends on a humid Thursday night when nobody felt like anything heavy, and someone actually said 'this tastes like we're on vacation right now.' That compliment stuck with me because it's true—this salad does something special to a mood, turning an ordinary weeknight into something a little more intentional.
Ingredients
- Squid tubes (500 g), sliced into rings: Cleaned squid is your secret to relaxed cooking—you're just slicing and searing, which means dinner happens fast and stress doesn't.
- Vegetable oil (1 tbsp): A neutral oil lets the squid develop that light char without fighting any strong flavors.
- Fish sauce (2 tbsp): This is what makes people ask 'what is that incredible flavor'—it's umami in liquid form, but don't be shy with it.
- Fresh lime juice (3 tbsp): Squeeze it right before mixing; bottled juice never quite captures that brightness.
- Light soy sauce (1 tbsp): Pick gluten-free if that matters to you, and don't skip it even though it seems like just another salty ingredient.
- Palm sugar or light brown sugar (1 tbsp): This tiny bit of sweetness balances the heat and acid into something your mouth won't want to stop tasting.
- Red chillies (2), finely sliced: Leave some seeds if you like real heat; discard them if you prefer the flavor without the fire.
- Garlic cloves (2), minced: Fresh garlic raw in the dressing gives you that punchy bite that makes everything feel alive.
- Mixed salad leaves (100 g): Rocket, baby spinach, coriander—whatever feels fresh and crisp when you're shopping.
- Cucumber (1 small), seeded and sliced: Seeding it matters because you don't want watered-down dressing pooling at the bottom of your bowl.
- Carrot (1 medium), julienned: This adds texture and a subtle sweetness that plays beautifully against the chilli heat.
- Red onion (1 small), thinly sliced: A few minutes sitting in the lime juice softens it slightly, so don't be afraid of that raw bite.
- Fresh mint (½ cup) and coriander (½ cup) leaves: These herbs are not decoration here—they're essential, making each bite feel cool and alive at the same time.
- Crispy fried shallots (¼ cup): Store-bought works perfectly, but homemade tastes like a small victory if you have the time.
- Lime wedges (1 lime): For squeezing at the table, because sometimes the dressing needs just a little more brightness.
Instructions
- Prepare the squid:
- Pat your squid dry with paper towels—this is the move that lets it sear properly instead of steaming itself into rubber. Toss it gently with a little oil and salt, and you're already halfway there.
- Sear it quick:
- Heat your pan until it's genuinely hot, then work in batches so you're not crowding anything and the squid actually makes contact with that heat. You want just 1 to 2 minutes per batch until it's opaque and has a faint char; any longer and it becomes tough.
- Build the dressing:
- Whisk fish sauce, lime juice, soy sauce, palm sugar, chillies, and garlic together in a bowl, stirring until that sugar dissolves completely. Taste it straight from the spoon—it should make your eyes widen a little, because this is the soul of everything.
- Compose the salad:
- In a large bowl, combine your greens, cucumber, carrot, red onion, mint, and coriander, then add the cooled squid and pour that dressing right over. Toss gently so everything stays in one piece instead of breaking apart into sad fragments.
- Finish and serve:
- Divide among your plates, crown each one with those crispy fried shallots for crunch, and set lime wedges on the side so people can adjust the brightness to their liking.
Save I'll never forget watching my skeptical neighbor take that first bite and then immediately start asking where to find good squid at the market. That's when I realized this dish has a quiet power—it converts people.
The Squid Question
If squid feels intimidating, remember it's actually one of the most forgiving proteins once you understand the one rule: speed. A screaming hot pan and just 90 seconds per side and you're done. The key is accepting that squid wants to be cooked fast or not at all, and treating it with that respect makes all the difference between something tender and something rubbery.
Building Layers of Heat
This salad isn't about one blast of heat—it's about layering it. The fresh chillies give you immediate spice, the garlic adds complexity, and the lime juice carries everything forward so nothing feels overwhelming. You control the intensity; if you want more fire, add extra chillies or a drizzle of chilli oil just before serving, which lets people adjust their own heat level without making anyone uncomfortable.
Making It Your Own
This recipe is flexible enough to follow your cravings and your market's offerings on any given day. Prawns work beautifully if you can't find squid, or even thinly sliced grilled chicken if you're after something milder. The dressing is the real star, so as long as you have that balance of chilli, lime, fish sauce, and sweetness, you're building something delicious.
- Swap the squid for prawns or chicken breast sliced thin and pounded flat for quick cooking.
- Double the chillies if you're cooking for heat lovers, or skip them entirely for a gentler version.
- Make extra dressing and keep it in the fridge for other grilled proteins or grain bowls throughout the week.
Save This salad lives for warm evenings and good conversation, and once you've made it once, you'll find yourself making it again and again. It's the kind of dish that reminds you why fresh ingredients and bold flavors matter.
Recipe Guide
- → How should the squid be prepared for best texture?
Pat the squid dry and slice into rings before quickly searing over high heat for 1–2 minutes to achieve a tender yet slightly charred texture.
- → Can the dressing be adjusted for spiciness?
Yes, increase the number of chillies or add a dash of chilli oil to boost the heat according to your preference.
- → What fresh herbs complement this salad?
Fresh mint and coriander leaves enhance the salad’s brightness and pair well with the zesty dressing.
- → Are there suitable substitutions for squid?
Prawns or grilled chicken can be used instead of squid for different protein options.
- → What is the best way to add crunch to this dish?
Crispy fried shallots sprinkled on top provide a delightful crunchy texture enhancing each bite.
- → Which wines pair well with this salad?
A crisp Riesling or Sauvignon Blanc complements the citrusy and spicy notes of the dish beautifully.