Squid and Cabbage Salad
Made with just a few ingredients, this squid and cabbage salad is surprisingly flavorful and filling. The key is cooking the squid gently so it stays tender. Dress the salad with mayonnaise or choose a lighter lemon and oil dressing.
Updated : 24 September, 2026
Easy
About 30 min.
Ingredients
2
Squid tube
200 grams
Cabbage
100 grams
Canned corn
30 grams
Green onion
2 tablespoon
Mayonnaise
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Thaw the squid beforehand on the bottom shelf of the refrigerator. You can use napa cabbage instead of white cabbage. Drain the canned corn well.
Step 2
Place the squid in a saucepan and cover with clean cold water. Set over medium heat and bring to a boil. Once the water boils, remove the saucepan from the heat and leave the squid to cool in the water. Rinse under running water, remove the loosened skin, then clean out the innards and transparent cartilage.
Step 3
Pat the cleaned squid dry and cut into thin strips.
Step 4
Rinse the cabbage and remove the outer leaves. Shred it into thin strips. For a neat-looking salad, try to cut the ingredients into similarly sized pieces. If using white cabbage, gently massage it with your hands until slightly softened.
Step 5
Rinse and dry the green onions, then slice them into thin rings.
Step 6
Place the squid, cabbage and green onions in a salad bowl and add the drained corn. Season with salt and ground black pepper to taste, keeping in mind that mayonnaise will also add seasoning. Mix well.
Step 7
Add the mayonnaise and mix thoroughly. For a lighter dressing, replace the mayonnaise with vegetable oil mixed with lemon juice.
Step 8
Serve the salad immediately or chill briefly before serving.
Author note
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