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Ika Salad Recipe

This Ika Salad Recipe combines tender squid, crisp cucumber, carrots, and green onions with a light sesame soy dressing for a refreshing Japanese-inspired seafood salad. It's quick to prepare, packed with fresh flavor, and perfect as an appetizer, light lunch, or side dish.
Print Recipe
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings: 4
Course: Appetizer
Cuisine: Japanese
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 pound cleaned squid tubes
  • 1 English cucumber thinly sliced
  • 1 large carrot julienned
  • 2 green onions thinly sliced
  • 1 tablespoon toasted sesame seeds
For the Sesame Dressing
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • 1 teaspoon freshly grated ginger
  • 1 garlic clove minced

Equipment

  • 1 Large Pot For blanching the squid
  • 1 Large mixing bowl For mixing the salad
  • 1 Small Mixing Bowl For preparing the dressing
  • 1 Sharp chef's knife For slicing the squid and vegetables
  • 1 Cutting board For ingredient preparation
  • 1 Slotted Spoon For transferring the squid to the ice bath
  • 1 Whisk For blending the dressing

Method
 

  1. Clean the squid if needed, then rinse under cold water and pat dry. Slice the squid into thin rings or bite-sized strips.
  2. Bring a large pot of water to a gentle boil. Blanch the squid for 1 to 2 minutes, then immediately transfer it to an ice bath.
  3. Drain the squid thoroughly and pat it dry with paper towels. Refrigerate while preparing the remaining ingredients.
  4. Thinly slice the cucumber, julienne the carrot, and slice the green onions. Place all vegetables into a large mixing bowl.
  5. Whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until smooth.
  6. Add the chilled squid to the vegetables. Pour the dressing over the salad and gently toss until evenly coated.
  7. Cover the bowl and refrigerate for 30 minutes to allow the flavors to blend.
  8. Transfer to a serving bowl, garnish with toasted sesame seeds and green onions, then serve chilled.

Notes

  • Cook the squid for only 1 to 2 minutes to keep it tender.
  • Always transfer the squid to an ice bath immediately after blanching.
  • Fresh vegetables provide the best texture and flavor.
  • Chill the salad before serving for the most refreshing taste.
  • Toss gently to keep the squid tender and the vegetables crisp.