Lynn's Peas Squid Salad Lime Dressing
2 tbl rice vinegar
2 tbl freshly-squeezed lime juice
2 tbl sesame oil
2 tbl sugar
1 tbl soy sauce
1 tsp finely-chopped garlic
1/2 tsp salt
1/4 tsp dried red pepper flakes
SALAD
1 lb small squid cleaned
2 oz snow peas trimmed
1 x carrot cut in matchsticks
1/2 x cucumber peeled, seeded,
and cut into matchsticks
4 oz fresh mung bean sprouts
1/4 cup cilantro leaves coarsely chopped
Method :
In bowl, combine dressing ingredients and whisk until smooth.
Cut squid bodies into 1/4-inch rings. Leave tentacles whole. Cut snow peas in
half diagonally.
In a pot of boiling water, cook squid and tentacles 1 minute. Drain, rinse with
cold running water, drain again. Remove squid to a bowl. Add 2 tablespoons of
dressing, toss to coat. Let stand 30 minutes.
In another pot of boiling water, cook snow peas and carrot until tender-crisp,
about 1 minute. Drain, rinse with cold water, drain again.
Place squid in salad bowl. Add peas, carrot, cucumber, sprouts and cilantro; mix
well. Add remaining dressing, toss and serve.
This recipe yields 4 servings.