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Recipe by Melissa Clark. As Ms. Clark wrote in The New York Times, “This tangy squid salad has shallot for sweetness, chilies for heat, lime juice and zest for tang, and peanuts for crunch. Combined, they make for a deeply flavored and utterly refreshing dish. Here the salad is served as an hors d'oeuvres, either piled on cucumber rounds or scooped into shot glasses and served with a fork. But it's also excellent as a first course served over Boston lettuce leaves.” Photo by Andrew Scrivani for The New York Times.
Editor's Note: Peanut oil is very high in omega-6 fatty acids (see “America's Sickening Omega Imbalance”). We recommend using just 1/2 tablespoon to add authentic Thai flavor, and substituting low-omega-6 olive or macadamia nut oil for the remaining 1-1/2 tablespoons of the recipe's total of 2 tablespoons.