Octopus Salad (Chinese Style)
A refreshing salad featuring tender octopus and crisp vegetables, tossed in a tangy and spicy Chinese dressing – perfect for a light summer starter.
Ingredients
14 items- Fresh octopus 500 g
- Cucumber 1
- Onion 1/2
- Garlic 3 cloves
- Cilantro 2 sprigs
- Ginger 3 slices
- Cooking wine (Shaoxing wine) 1 tablespoon
- Light soy sauce 2 tablespoons
- Chinese black vinegar 1 tablespoon
- Sesame oil 1 teaspoon
- Chili oil 1 tablespoon
- Sugar 1 teaspoon
- Salt a pinch
- White sesame seeds 1 teaspoon
Nutrition
Steps （6 steps）
Rinse the octopus thoroughly, cut off the eyes and innards, remove the thin skin, and cut into large pieces.
Bring a pot of water to a boil, add ginger slices and cooking wine. Put in the octopus and cook over high heat for 1-2 minutes until it curls and turns firm. Remove and immediately transfer to ice water for 2 minutes, then drain.
Wash and julienne the cucumber, thinly slice the onion, cut cilantro into segments, and mince garlic. Cut the cooked octopus into bite-sized pieces.
In a small bowl, combine light soy sauce, black vinegar, sesame oil, chili oil, sugar, salt, and minced garlic. Stir well to form the dressing.
Place the octopus, cucumber, onion, and cilantro in a large bowl. Pour the dressing over and toss thoroughly to coat evenly.
Transfer to a serving plate, sprinkle with white sesame seeds. Refrigerate for 15 minutes before serving for better flavor. Toss again before eating.
Tips
Avoid overcooking the octopus, or it will become tough and rubbery. Plunging into ice water immediately after boiling locks in the tender-crisp texture. Adjust the sourness and spiciness of the dressing to your preference. Chilling allows the flavors to meld beautifully.
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