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Vietnamese Squid Salad


Preparation time:

Preparation time: 20 minutes Cooking time: 10 minutes



1.Make the dressing first by placing the Rachel’s Greek Style Coconut yogurt and all the other ingredients in a bowl or small jug, and mix well

2.In another bowl, toss together the salad ingredients; cabbage, carrot, bean sprouts, peppers, onion and chilli

3.Bring water to boil in a small heavy bottomed pan. Turn the heat down and add the squid rings, cover and simmer for 3-4 minutes until tender. Drain well

4.Toss the squid with the salad and pour the dressing over the top

5.Serve the salad in one large bowl or individual bowls, sprinkle with roasted peanuts

Hints and tips

Tip: to save time you could also use a stir fry mix instead of the individual salad ingredients


For the salad:

6 squid, approximately 1kg, cleaned and cut into rings like calamari (discard the tentacles)

100g white/savoy cabbage

2 carrots, peeled and cut julienne style

100g bean sprouts

1 red pepper, de-seeded and chopped into slices

1 yellow pepper, de-seeded and chopped into slices

1 red onion, sliced

1 red chilli, finely sliced

For the dressing:

150g Rachel’s Greek Style Coconut yogurt

Garlic clove, crushed

Juice and zest of 2 limes

1 tbsp Thai fish sauce

½ tsp soft brown sugar or palm sugar

Splash of sesame oil

Handful of fresh coriander leaves, torn

Handful of fresh mint leaves, torn

3 tbsp natural peanuts, roasted & chopped

Nutritional Info

Per Serving (420g):

Kcal 360

Protein (g) 43.8

Carbs (g) 16.6

Sugar (g) 11.9

Fat (g) 18.3

Sat Fat (g) 5.5

Fibre (g) 4.6

Salt (g) 0.7