Thai salad with spicy calamares

Spicy salad with ginger, cabbage and squid
  • 2 Recipe - persons


  • 1 clove garlic, coarsely chopped
  • 0.8 inch ginger root, peeled and coarsely chopped
  • 1 tsp chili powder
  • 2 tbsp rapeseed oil
  • 6 medium size squid, cleaned, keep the tentacles
  • 1/2 cucumber, seeds removed, cut into ribbons
  • 1/4 pointed cabbage, thinly sliced
  • 1 red onion, cut into rings
  • 2 spring onions, cut into rings
  • 1 red pepper, seeds removed, finely chopped
  • 1 tbsp peanuts, coarsely chopped
  • 4 sprigs of coriander, leaves picked
  • salt
  • 1/2 clove garlic, finely chopped
  • 1/2 red pepper, seeds removed, finely chopped
  • 1 tbsp light olive oil
  • juice of 1 lime
  • 1 1/2 tbsp fish sauce
  • 2 tsp (palm) sugar

How to prepare

This recipe comes from the new cookbook veggies & fish of our founder bart van olphen.The power of this spicy salad with squid is in the dressing and the crispy vegetables.


  • 1 Mix all ingredients for the dressing in a bowl with a whisk. Taste if the dressing is sour and sweet; add some lime juice or sugar if necessary.
  • 2 Rub the garlic, ginger, chili and a pinch of salt in a mortar to a smooth paste. Mix in the rapeseed oil. Marinate the squids and tentacles covered in the oil for 30 minutes in the refrigerator.
  • 3 In a bowl, mix the cucumber, pointed cabbage, red onion, spring onion and red pepper and refrigerate until later use.
  • 4 Remove the squids from the marinade and let them warm up for 5 minutes.
  • 5 Heat a frying pan on high heat. Bake the squids for 2-3 minutes (not too much at a time), turn them halfway and put the tentacles on top. Take the squids out of the pan and cut the tubes into rings of about 1 centimeter and let them cool down to lukewarm.
  • 6 Spoon the squid, tentacles and dressing through the vegetables and divide the salad over the plates. Sprinkle with the peanuts and garnish with the coriander.