Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cabbage Salad with Squid
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 77
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 66 mg
- Sodium
- 383 mg
This Thai-inspired salad using tinned squid is packed with crunchiness from shredded cabbage, carrots, and chopped peanuts, spice from Fresno chilies, freshness from the scallions and cilantro and nice acidity and saltiness from fresh lime juice and fish sauce. This comes together so quickly as there is no cooking involved, just a matter of chopping and cutting. It can be a stand-alone salad or a nice summer side salad to your meal.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 77
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 66 mg
- Sodium
- 383 mg
Ingredients
Directions
- Combine the squid, cabbage, carrots, peanuts, sliced chile and scallions in a large bowl. Add the lime juice, fish sauce and sugar and massage into the salad with your fingers. Serve topped with fresh cilantro.
