Konnichiwa, gourmets! Today we are preparing a Japanese Ika salad – a salad with squid and a spicy dressing for it. This is a light salad of squid, cucumber, carrots with a slight aftertaste of sesame oil and rice vinegar.
This salad, like the main part of Japanese cuisine, can be safely called low-calorie. Fresh crispy vegetables combined with tender boiled squid without mayonnaise is both a light snack at work and a full lunch for the whole family.
Japanese salad with squid and cucumber
Ingredients
- Squid
- Carrots
- Cucumber
- Green onion
- Soy sauce
- Rice vinegar
- Sesame oil
- Sugar
- Sesame seeds
Salad with squid and cucumber recipe
Peel the squid, remove the transparent thin film and boil for no more than two minutes in boiling water. After that, let it cool down a little.
Peel the carrots and cut into strips. It is convenient to use a special grater.
Cut the cucumber into thin strips.
Cut the squid as thick as a cucumber.
Finely chop the green onion.
Mix all the ingredients in a deep bowl.
Add soy sauce, rice vinegar, sesame oil, sugar and fried sesame seeds to a bowl. Mix everything up.
Put it in the refrigerator for an hour.
Recipe type: Salads
Recipe type: Japanese
Yield: 4
Prep time:
Cook time:
Total time:
