Southeast Asian Squid Salad

Ingredients

• 2 tablespoons sugar
• 1 ½ pounds medium squid (about 16)
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 6 oz head of Boston lettuce
• 1 seedless cucumber (usually plastic-wrapped)
• 2 carrots
• + 8 more ingredients
• • 2 1 1/2- to 2-inch-long fresh Thai or serrano chiles
  • ¼ cup fresh lime juice
  • 2 ½ tablespoons Asian fish sauce (preferably nam pla)
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • lime wedges
  • ½ cup coarsely chopped salted dry-roasted peanuts
  • 4 scallions

Whisk together lime juice, fish sauce, sugar (to taste), salt, and chile (to taste) in a large bowl until sugar is dissolved, then add oil in a slow stream, whisking until combined. Pull off and reserve flaps from squid bodies if attached. Cut squid bodies crosswise into 3/4-inch-thick rings and ...

View full recipe at Epicurious