Ingredients with Measurements:
- 1 cup dried squid, sliced into thin strips
- 2 cucumbers, peeled and sliced into thin rounds
- 1 small red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped roasted peanuts
Dressing:
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tablespoons brown sugar
- 1 garlic clove, minced
- 1 small red chili, seeded and minced
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, whisk together fish sauce, lime juice, brown sugar, garlic, and chili until sugar is dissolved. Set aside.
2. In a large bowl, combine dried squid, cucumber, red onion, cilantro, and mint leaves.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle with chopped roasted peanuts.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 160
- Fat: 4g
- Carbohydrates: 16g
- Protein: 16g
- Fiber: 2g
Substitutions for ingredients:
- Dried squid can be substituted with dried shrimp or sliced cooked chicken breast.
- Red onion can be substituted with shallots or scallions.
- Cilantro and mint leaves can be substituted with Thai basil or parsley.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add sliced cherry tomatoes or diced mango for a sweet and tangy twist.
- Use rice vinegar instead of lime juice for a milder flavor.
- Add sliced red bell pepper or julienned carrots for extra crunch.
Tips and tricks:
- Soak dried squid in warm water for 10 minutes before slicing to soften.
- Use a mandoline or a sharp knife to slice cucumbers thinly and evenly.
- Adjust the amount of chili according to your preference for spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with extra cilantro leaves and sliced red chili.
Garnishes:
- Extra cilantro leaves
- Sliced red chili
Pairings:
- Serve with steamed rice or noodles for a complete meal.
- Pair with a light and refreshing drink, such as iced tea or a cold beer.
Suggested side dishes:
- Grilled or steamed vegetables, such as asparagus or broccoli.
- Stir-fried or steamed dumplings.
Troubleshooting advice:
- If the salad is too salty, add more lime juice or a pinch of sugar to balance the flavors.
- If the salad is too spicy, add more fish sauce or lime juice to mellow out the heat.
Food safety advice:
- Make sure to soak dried squid in warm water before slicing to ensure it is fully rehydrated and safe to eat.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
- Dried squid is a popular ingredient in many Asian cuisines, especially in Japan, Korea, and Thailand.
- Cucumber salad is a refreshing and healthy dish that is enjoyed in many cultures around the world.
Flavor profiles:
- Salty, sweet, sour, and spicy.
Serving suggestions:
- Serve as an appetizer or a light meal.
- Great for picnics, potlucks, or outdoor gatherings.
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Region: Thai