Muhajir-style Spicy Octopus Salad

Ingredients

In this Muhajir adaptation, the traditional Korean Sannakji is transformed into a vibrant salad by incorporating Muhajir flavors and ingredients. The original dish, which typically features live octopus, is modified to use cooked octopus instead. The spicy dressing is enhanced with Muhajir spices and herbs, giving it a unique twist. The addition of crunchy vegetables adds a refreshing element to the dish, making it more suitable for Muhajir cuisine. We alse have the original recipe for Sannakji, so you can check it out.

• 500g (1.1 lb) cooked octopus, sliced 500g (1.1 lb) cooked octopus, sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• Salt to taste Salt to taste
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green chili, thinly sliced 1 green chili, thinly sliced
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the vegetable oil, red chili powder, paprika, cumin, coriander, turmeric powder, minced garlic, lemon juice, soy sauce, honey, and salt. Mix well to make the spicy dressing.
2. 2.
   Add the sliced octopus to the dressing and toss gently to coat. Allow it to marinate for at least 30 minutes in the refrigerator.
3. 3.
   In a separate bowl, combine the cucumber, carrot, red bell pepper, and green chili.
4. 4.
   Add the marinated octopus to the vegetable mixture and toss gently to combine.
5. 5.
   Garnish the salad with fresh cilantro leaves.
6. 6.
   Serve chilled and enjoy the fiery flavors of Muhajir-style Spicy Octopus Salad.

Treat your ingredients with care...

• Octopus — Ensure that the cooked octopus is tender and not overcooked. If using frozen octopus, thaw it completely before slicing and marinating.

Tips & Tricks

• Adjust the spiciness of the dressing according to your preference by increasing or decreasing the amount of red chili powder and green chili.
• For an extra burst of flavor, add a squeeze of lime juice before serving.
• If you prefer a milder version, remove the seeds from the green chili before slicing.
• Serve the salad on a bed of lettuce for an added freshness.
• Feel free to add other vegetables of your choice, such as radishes or onions, to enhance the salad's texture and flavor.

Serving advice

Muhajir-style Spicy Octopus Salad is best served chilled as a refreshing appetizer or a light main course. It pairs well with warm naan bread or steamed rice.

Presentation advice

Present the salad in a vibrant and colorful manner by arranging the sliced octopus and vegetables on a large platter. Garnish with fresh cilantro leaves for an added touch of green.