Octopus Salad

TOTAL TIME: 35 min
Prep: 20 min
Inactive Prep: --
Cook: 15 min
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

  • 4 teaspoons toasted sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon sriracha
  • Juice of 2 limes
  • 1 Fresno chile, thinly sliced
  • 1 English cucumber, diced
  • 1/2 bunch green onions, sliced
  • 1 large papaya, halved and hollowed
recipe tools

Directions

Combine the ginger, garlic, coconut, water, onions and salt in a large pot. Bring to a boil, and then reduce to a simmer and add the octopus. Cook for 10 minutes, and then transfer to a bowl to cool.

Meanwhile, mix together the mirin, rice wine vinegar, toasted sesame oil, soy sauce, sriracha and lime juice in a medium bowl.

Once the octopus is cool enough to handle, slice the thicker tentacles into 1/2-inch slices, and then leave the thinner, curly ends long. Mix together the octopus, chiles, cucumber, and green onions, and then toss with the dressing. Serve at room temperature or cold in the papaya halves.

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