Thai-Style Squid and Cucumber Salad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant Thai-style squid and cucumber salad is a masterclass in balancing textures and flavours. The dish pairs tender, lightly charred squid with the cooling crunch of Persian cucumbers and the salty snap of roasted peanuts. A zesty dressing of fresh lime juice, garlic and fish sauce ties everything together, creating a heart-healthy meal that feels both indulgent and nourishing. It is an excellent choice for a quick midweek dinner or a sophisticated weekend lunch that celebrates fresh ingredients.

As a protein-rich seafood dish, this salad is naturally light yet deeply satisfying. While it is delicious served exactly as it is, a side of steamed white rice helps to soak up the aromatic dressing and makes for a more substantial meal. Whether you are looking for a nutritious recipe to support heart health or simply want a taste of Southeast Asian sunshine, this salad is sure to become a new favourite in your kitchen.

Ingredients for Thai-Style Squid and Cucumber Salad

60ml fresh lime juice (from about 3 limes)
1 vitlöksklyfta, fint riven
1 matsked fisksås
1 1/2 teaspoons dark brown sugar
60ml plus 1 tablespoon (or more) vegetable oil
2 teaspoons kosher salt, divided
4 mini seedless or Persian cucumbers, halved lengthwise, sliced diagonally into 1/4"-thick slices
1–2 Fresno chillies, seeded, thinly sliced
80g salted, roasted peanuts
675g cleaned squid, patted dry
1/4 cup coriander sprigs
Steamed white rice (for serving
valfritt)

How to make Thai-Style Squid and Cucumber Salad

Whisk lime juice, garlic, fish sauce, brown sugar, 60ml oil, and 1/2 teaspoons salt in a large bowl. Add cucumber, chillies, and peanuts and toss to coat. Set aside.

Make sure squid is as dry as possible, then toss with remaining 1 1/2 teaspoons salt. Separate bodies from tentacles.

Heat 1 tablespoon oil in a large cast-iron skillet until smoking. Sear half of the tentacles (don’t try to do more than half—you don’t want to crowd the pan), turning once halfway through, until lightly charred and opaque, 2–3 minutes. Transfer to a plate. Repeat with remaining tentacles, adding more oil if needed. Add a little more oil, then sear half of the bodies, turning once and picking up with tongs so that any liquid that has accumulated inside bodies can pour off into skillet and evaporate, until lightly charred and opaque, 2–3 minutes. Transfer to plate with cooked tentacles. Repeat with remaining bodies. Thinly slice bodies, then transfer squid to bowl with cucumber mixture and toss to coat.

Arrange salad on a platter and drizzle remaining dressing over. Top with coriander sprigs. Serve with rice alongside, if using.

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