Recipe courtesy of Ben Sargent

Octopus Salad

Save Recipe
  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Directions

  1. Combine the ginger, garlic, coconut, water, onions and salt in a large pot. Bring to a boil, and then reduce to a simmer and add the octopus. Cook for 10 minutes, and then transfer to a bowl to cool. Meanwhile, mix together the mirin, rice wine vinegar, toasted sesame oil, soy sauce, sriracha and lime juice in a medium bowl. 
  2. Once the octopus is cool enough to handle, slice the thicker tentacles into 1/2-inch slices, and then leave the thinner, curly ends long. Mix together the octopus, chiles, cucumber, and green onions, and then toss with the dressing. Serve at room temperature or cold in the papaya halves.
Geoffrey Zakarian

Devilish Egg Salad

11m Easy 99%
CLASS
5m Easy 100%
CLASS
9m Easy 100%
CLASS
21m Easy 100%
CLASS

2m Easy 95%
CLASS
Giada De Laurentiis

Giada's Holiday Salad

13m Easy 99%
CLASS
Katie Lee

Chopped Salad

14m Easy 97%
CLASS