Squid and seaweed with chilli dressing

This chilled seafood salad has delicious flavours of chilli and rice vinegar that are balanced by sweet maple syrup, with the kelp providing an unusual and tantalising aroma and taste
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Squid and seaweed with chilli dressing
The delicious flavours of chilli and rice vinegar are balanced by sweet maple syrup
Serves 2


* 400g squid, prepared
* 200g dried kelp
* 2 cucumbers, thinly sliced
* 2 tsp sesame seeds
* 6 spring onions (scallions), finely chopped
* 2 dried red chillies, finely chopped
* salt to taste

For the dressing

* 2 tbsp rice vinegar
* 2 garlic cloves, crushed
* 4 tbsp gochujang chilli paste
* 4 tbsp maple syrup
* 1 tsp grated fresh root ginger


1. Rinse the pouch and tentacles of the squid well. Use a sharp knife to score the squid with a crisscross pattern, and slice into generous pieces about 4cm long.

2. Soak the kelp in cold water for 20 minutes and blanch in boiling water for one minute, draining it almost immediately to retain its texture and colour.

3. Squeeze any excess water from the leaves by hand. Roughly chop the kelp into bitesize pieces.

4. Put the cucumber in a colander and sprinkle with salt. Leave to stand for 10 minutes, then pour away any excess liquid.

5. Put the dressing ingredients in a large bowl and mix together till blended.

Classic Salads (Lorenz books)
6. Bring a pan of water to the boil. Add the squid and simmer for three minutes,
stirring, then drain under cold running water.

7. Put the squid, cucumber and kelp on a platter and add the dressing. Chill and sprinkle with the sesame seeds, spring onions and chillies before serving.

More recipes from Classic Salads

Skate salad with mustard
Griddled halloumi and bean salad with skewered potatoes

Classic Salads by Sara Lewis, published by Lorenz Books, £16.99.

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