Thai-Style Squid and Cucumber Salad

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Thai-Style Squid and Cucumber Salad
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No need to fear the squid.

1 1/2 tsp. dark brown sugar4 mini seedless or Persian cucumbers, halved lengthwise, sliced diagonally into 1/4"-thick slices1 1/2 lb. cleaned squid, patted dryWhisk lime juice, garlic, fish sauce, brown sugar, 1/4 cup oil, and 1/2 tsp. salt in a large bowl. Add cucumber, chiles, and peanuts and toss to coat. Set aside.

Make sure squid is as dry as possible, then toss with remaining 1 1/2 tsp. salt. Separate bodies from tentacles. Heat 1 Tbsp. oil in a large cast-iron skillet until smoking. Sear half of the tentacles , turning once halfway through, until lightly charred and opaque, 2–3 minutes. Transfer to a plate. Repeat with remaining tentacles, adding more oil if needed. Add a little more oil, then sear half of the bodies, turning once and picking up with tongs so that any liquid that has accumulated inside bodies can pour off into skillet and evaporate, until lightly charred and opaque, 2–3 minutes.

Arrange salad on a platter and drizzle remaining dressing over. Top with cilantro sprigs. Serve with rice alongside, if using.

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