Salad with squid and cabbage
4 servings
30 minutes
Squid and cabbage salad is a fresh, light, and unusual European recipe that combines the tenderness of seafood with the crunchiness of vegetables. The history of such dishes traces back to Mediterranean cuisine, where squid has long been an important ingredient due to its mild flavor and ability to harmoniously blend with other products. Cabbage adds juiciness, pickled cucumbers add zest, and apple contributes a sweet freshness. Olives, green peas, and herbs deepen the flavor, while mayonnaise unites all ingredients into a single delicate texture. This salad is perfect as a standalone dish, especially on hot days or as an interesting addition to the main table.
1
Cut the boiled squid into strips.
- Squid: 3 pieces
2
Finely shred the cabbage and squeeze it by hand to release juice and reduce volume.
- White cabbage: 250 g
3
Cut the pickled cucumbers and olives into small cubes.
- Marinated cucumbers: 2 pieces
- Black olives: 80 g
4
Grate the apple on a coarse grater.
- Green apples: 1 piece
5
Add canned peas, salt, pepper, and mayonnaise. Mix well.
- Canned green peas: 80 g
- Salt: to taste
- Ground black pepper: to taste
- Mayonnaise: to taste
