Main Page
Festive table
Salad with squid and Peking cabbage

Squid and Napa Cabbage Salad

A light, delicious salad for seafood lovers. Squid is a great lean choice—high in protein with very little fat or carbohydrate. It's perfect for athletes looking to build muscle.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Squid

300

Napa cabbage

150

Eggs

Mayonnaise

Lemon juice

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 58 % 11 g

Fats 37 % 7 g

Carbohydrates 5 % 1 g

117 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make squid and napa cabbage salad? Gather the ingredients. You'll need squid, napa cabbage, eggs, mayonnaise, lemon juice, ground black pepper, and salt.
Step 2:

Clean the squid, removing the skin and the quill, and rinse thoroughly. Boil the squid in salted boiling water for just 1–2 minutes. No longer! Overcooked squid turns rubbery and completely flavorless.
Step 3:

Cool the cooked squid and cut it into strips.
Step 4:

Cut the napa cabbage into thin strips. For a more delicate texture, use the green part of the leaves and trim away the thick white ribs.
Step 5:

Hard-boil the eggs, cool, peel, and cut into small cubes.
Step 6:

In a salad bowl, combine the squid, eggs, and napa cabbage.
Step 7:

Pour in the lemon juice. Dress with the mayonnaise and season with pepper.
Step 8:

Toss and serve. You can chill it in the refrigerator for 30 minutes before serving. Enjoy!

Squid makes all sorts of wonderful dishes—appetizers, salads, soups. You can buy cleaned or uncleaned tubes, fresh or frozen. If they're frozen, soak them briefly in cold salted water and then rinse. Remove the skin by pouring hot water over the tubes. To keep squid tender, cook it fast: no more than 1–2 minutes after the water boils, or it turns rubbery. Another sign it's done is that it turns from beige to white. If you have more than one tube, cook them one at a time so they keep their shape. When frying or stewing, the same rule applies—cook squid either quickly (2–3 minutes) or for a long time (over 40 minutes); those are the windows where it stays tender. Squid is prized for being low in calories with a balanced (if not especially rich) nutritional profile, plus amino acids that are especially valuable when you're losing weight or training hard. The taurine in squid helps lower blood cholesterol, and it's loaded with animal protein—on that count it rivals beef or fish.
It's best to make your own mayonnaise—it'll taste better and be better for you. You'll find some great homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise, on their own or blended with mayonnaise in any ratio you like, which cuts down the calories.