Salada De Polvo (macanese Style Portuguese Octopus Salad)
Salada de Polvo is a traditional Macanese dish that showcases the fusion of Portuguese and Chinese flavors. This refreshing octopus salad is a popular appetizer or side dish in Macanese cuisine, featuring tender octopus, vibrant vegetables, and a zesty dressing.
Ingredients
- 1 lb octopus, cleaned and tenderized
- 1 red onion, thinly sliced
- 1 bell pepper, julienned
- 1 cucumber, thinly sliced
- 1 tomato, diced
- 1/4 cup fresh cilantro, chopped
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the octopus and cook for 30-40 minutes until tender. Drain and let it cool.
- Cut the octopus into bite-sized pieces and place in a large bowl.
- Add the red onion, bell pepper, cucumber, tomato, and cilantro to the bowl.
- In a small bowl, whisk together the olive oil, white wine vinegar, salt, and pepper.
- Pour the dressing over the octopus and vegetables, then toss to combine.
- Refrigerate for at least 1 hour before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 5g
Supplies
Large pot Knife Cutting board Bowl
Tools
Whisk
Serving suggestions
Serve the Salada de Polvo on a bed of lettuce as an appetizer or alongside grilled fish for a complete meal.
Tips & tricks
For a more intense flavor, marinate the octopus and vegetables in the dressing overnight before serving.
Cost
$15