Wok-Charred Squid Salad with Baby Spinach and Cashews

Baby spinach offers a cool, smooth contrast to the heat of the chili sauce, the tang of the lime juice and the crispness of the toasted cashews.

Wok-Charred Squid Salad with Baby Spinach and Cashews
Photo: © David Prince


  • 3/4 pound baby spinach or tatsoi (4 packed cups)

  • 2 Belgian endives, separated into spears

  • 1 1/2 pounds cleaned small squid, bodies sliced crosswise into 1/3-inch rings

  • 3 tablespoons chopped mint

  • 3 tablespoons chopped cilantro

  • 1/4 cup coarsely chopped toasted unsalted cashews

  • 2 tablespoons Sriracha chili sauce or other hot chili sauce

  • Salt

  • Vegetable oil, for stir-frying

  • 3 tablespoons fresh lime juice

  • Lime wedges, for serving


  1. Arrange the baby spinach and endive spears in 6 individual salad bowls.

  2. In a medium bowl, toss the squid with the mint, cilantro, toasted cashews and chili sauce and season with salt.

  3. Heat a wok or skillet until hot. Add 1 tablespoon of oil and, when it begins to smoke, add one-third of the squid. Stir-fry over high heat for 10 seconds. Deglaze the skillet with 1 tablespoon of the lime juice and spoon the squid into 2 of the bowls. Repeat 2 more times with the remaining squid. Serve the salad at once, with the lime wedges.

Related Articles