Squid and Cucumber Salad
A traditional Japanese seafood and vegetable side-dish.
10min+
48kcal
197mg
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 4)
Directions
-
Blanch the squid in boiling water, then immediately place in ice water. Remove after cooled and cut into 3-4 cm (1.5 in) strands. Cut the cucumber into thin, small pieces and lightly cover in salt. Once the pieces have softened, lightly compress dry. Cut the spring onion into thin strands.
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Mix (A) in a bowl. Add in the squid and cucumbers, and place the strands of onion on top.
Cooking Basics
Cucumbers - rounds
Cut the cucumber at consistent widths from end to end. This is also called an edge cut when used for cucumbers or Japanese long onions.
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