Salt And Pepper Squid With Asian Slaw

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 8 cups finely shredded cabbage
• 1 red bell pepper, cut into thin strips
• 1/2 cup cilantro, chopped fresh
• 1/2 cup mint, chopped fresh
• 2 green onions, diagonally sliced
• 3 tablespoons lime juice
• 1 3/4 teaspoons salt
• 1 3/4 teaspoons black pepper
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 2 teaspoons chili-garlic sauce
• 1 teaspoon grated fresh ginger
• 2 1/2 lbs calamari, tubes and tentacles cleaned
• 1 tablespoon oil
• cooking spray

Recipe

• 1 combine cabbage and next 4 ingredients in a large bowl; set aside. whisk together lime juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, vinegar, and next 4 ingredients; set aside.
• 2 slice squid in half lengthwise. score squid tubes with the tip of a knife in a diamond design; pat dry. brush tubes and tentacles with oil, and sprinkle with remaining 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
• 3 coat grill rack with cooking spray. place squid on grill, scored side down. grill squid, covered with grill lid, over medium-high heat (350° to 400°) 1 minute on each side. remove squid from grill, and cut into 1-inch pieces. serve warm squid over cabbage mixture, and drizzle with lime vinaigrette.
• 4 note: you also may broil squid 1 to 2 minutes on each side or until opaque.