Squid Salad from Mango and Peppercorns: A Memoir of Food, an Unlikely Family, and the American Dream

Ingredients

• ¼ cup [35 g] crushed, finely chopped, or ground dry-roasted unsalted peanuts
• ½ cup [120 ml] lime juice
• ½ tsp black pepper
• 1 tsp kosher salt
• 1 Tbsp fish sauce
• ¾ oz [20 g] ginger (about a 1 in [2.5 cm] long piece), peeled and julienned
• 2½ lb [1.2 kg] squid bodies (not tentacles), peeled and rinsed
• 4 handfuls red leaf lettuce, for serving (optional)
• 2 cups [about 80 g] chopped cilantro, mint, and/or basil
• 1 small sweet onion, halved lengthwise and thinly sliced crosswise
• ¼ cup [50 g] sugar
• ¼ cup [60 ml] soy sauce
• ½ cup [120 ml] white vinegar