Cabbage Salad With Squid Food

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SQUID SALAD WITH CUCUMBERS, ALMONDS AND PICKLED PLUM DRESSING



Squid Salad with Cucumbers, Almonds and Pickled Plum Dressing image

Provided by Melissa Clark

Categories     weekday, salads and dressings, appetizer

Time 15m

Yield 4 appetizer servings

Number Of Ingredients 10

8 small Japanese cucumbers or 4 Kirby cucumbers, thinly sliced
2 1/2 tablespoons mirin, more to taste
2 tablespoons rice-wine vinegar, more to taste
2 tablespoons minced shiso or mint, more for serving
1/2 teaspoon salt, more to taste
1 pound squid
1/4 cup slivered almonds
1 tablespoon extra virgin olive oil
Ground black pepper to taste
2 to 3 tablespoons umeboshi (pickled plum paste), or to taste

Steps:

  • In a large bowl toss cucumbers, 2 tablespoons mirin, vinegar, shiso and salt. Taste and add more mirin, vinegar and salt, if desired. Set aside.
  • To prepare squid, cut off tentacles. Thinly slice bodies into rings and halve tentacles lengthwise. Rinse and pat dry.
  • In a large skillet over medium heat, toast almonds until golden brown, about one minute. Transfer to a bowl to cool and return skillet to heat.
  • Drizzle olive oil into hot skillet and add squid rings. Cook for one minute, then add tentacles, salt and pepper to taste. Cook, stirring occasionally, about 2 minutes more, until squid is just opaque. Turn off heat; allow squid to cool slightly.
  • Add remaining 1/2 tablespoon mirin and umeboshi plum paste to squid and stir to combine. Taste and add more umeboshi or mirin, if desired.
  • Serve squid over cucumber salad; garnish with almonds and additional chopped shiso.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 9 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 11 grams, TransFat 0 grams

CRUNCHY CABBAGE SALAD



Crunchy cabbage salad image

This healthy salad with lemon, ginger and honey dressing contains crisp carrots, apple, cabbage and radish, plus pine nuts and pumpkin seeds for added bite

Provided by Dagmar Vesely

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 35m

Number Of Ingredients 12

350g red cabbage , shredded
3 carrots , coarsely grated
20g pack parsley , roughly chopped
2 Cox's apples , quartered, cored and sliced
handful of radishes or 2 celery sticks, sliced
3 tbsp toasted pine nuts
1 tbsp pumpkin seeds
2 tbsp each sunflower seeds and linseeds
2 tsp grated root ginger
1 tsp clear honey
2 tbsp lemon juice
4 tbsp light olive oil

Steps:

  • Prepare all the ingredients for the salad and mix them in a large bowl.
  • Put all the dressing ingredients into a small bowl. Season and whisk until slightly thickened. Pour over the salad and toss until evenly coated.

Nutrition Facts : Calories 233 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium

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