Pickled Vegetable-Seafood Salad Recipe

In a medium bowl, toss the celery and carrots with 1 teaspoon each of salt and sugar.

Add the vinegar and gently squeeze the vegetables with the hands to work in the seasonings. Let stand for 5 minutes.

In another bowl, toss the cucumbers with the remaining 1 teaspoon of salt; work the salt into the cucumbers. Let stand for 5 minutes.

Rinse the celery, carrots, and cucumbers under cold water and squeeze dry. Transfer the vegetables to a large bowl.

In a medium saucepan of boiling salted water, cook the shrimp for about 1 minute just until pink and curled. With a slotted spoon, transfer the shrimp to the bowl with the vegetables.

Add the squid to the water and cook for about 1 minute until opaque. Transfer to the bowl.

In a mortar, pound the garlic to a paste with the chilis, and the remaining 1 tablespoon and 1 teaspoon of sugar. Stir in the fish sauce, lime juice, and water.

Add the dressing to the bowl and toss well.

Sprinkle the peanuts over the salad and serve. Enjoy!