Vietnamese Squid Salad (Goi Muc)

🛒 Ingredients

• Squid 150 g · 135 kcal
• Green Papaya 100 g · 40 kcal
• Carrot 50 g · 21 kcal
• Red Onion 25 g · 10 kcal
• Fresh Mint 8 g · 3 kcal
• Fresh Cilantro 8 g · 2 kcal
• Roasted Peanuts 15 g · 85 kcal
• Lime Juice 15 g · 4 kcal
• Fish Sauce 25 g · 15 kcal
• Granulated Sugar 10 g · 40 kcal
• Garlic 5 g · 8 kcal
• Bird's Eye Chili 3 g · 1 kcal

👨‍🍳 Instructions

1. Prepare the vegetables: Shred green papaya and carrot into fine julienne strips; thinly slice the red onion.
2. Blanch the squid: Score and slice the cleaned squid, then quickly cook it in boiling water for 1-2 minutes until opaque and tender; immediately transfer to an ice bath to stop cooking.
3. Make the dressing: Mince the garlic and chili; combine with lime juice, fish sauce, granulated sugar, and a small amount of water, stirring until the sugar completely dissolves.
4. Assemble the salad: In a large bowl, combine the drained squid, shredded papaya, carrots, red onion, fresh mint, and cilantro.
5. Dress and serve: Pour the prepared dressing over the salad and toss gently to combine; garnish with crushed roasted peanuts and serve immediately.