• 300 g of squid – cut into rings
• 5 cups water
• 1 small green apple - shredded thinly
• Half a yellow onion – cut into thin rings or chopped roughly
• 1/2 cup cherry tomatoes – halved
• 1 stalk lemongrass – white bulbous part chopped finely
• 2 kaffir lime leaves 1 leaf = 2 segments – sliced thinly
• 1 cup lettuce - shredded
• 1 fresh green chili or red chili - sliced
• 2 Thai bird’s eye chilies optional – sliced
• Fresh cilantro leaves
• 1-2 tbsp roasted peanuts – crushed

For the spicy ginger-lime dressing:

• 1/4 cup lime juice or lemon juice
• 1 tsp freshly grated ginger preferably young ginger
• 2 tsp fish sauce or pinch of salt to taste
• 2 tsp raw sugar
• Generous dash of ground black pepper