Recipe courtesy of Ben Sargent
Save Recipe Print
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

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. 

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Octopus Salad

Recipe courtesy of Rao's

Octopus and Potato Salad

Recipe courtesy of David Rocco

Chickpea and Octopus Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Octopus Salad with Spiced Cucumber

Recipe courtesy of Robert Irvine

Arepas with Octopus and Lobster Salad

Recipe courtesy of Bobby Flay

Charred Octopus Salad with Tangerine Sauce

Recipe courtesy of Bobby Flay

Braised Octopus and Tangy Potato Salad

Recipe courtesy of Chuck Hughes|Chuck Hughes

Octopus and Rice Bean Salad Appetizer

Recipe courtesy of Michael Schowl

Browse Reviews By Keyword

          Latest Stories