Salt and Pepper Squid with Asian Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 cups finely shredded cabbage |
1 red bell pepper, cut into thin strips |
1/2 cup chopped fresh cilantro |
1/2 cup chopped fresh mint |
2 green onions, diagonally sliced |
3 tablespoons fresh lime juice |
1 3/4 teaspoons salt, divided |
1 3/4 teaspoons freshly ground black pepper, divided |
2 tablespoons rice wine vinegar |
1 tablespoon sesame oil |
1 tablespoon sugar |
2 teaspoons garlic-chili sauce |
1 teaspoon grated fresh ginger |
1 (2.5-pound) package frozen, cleaned calamari tubes and tentacles, thawed |
1 tablespoon oil |
cooking spray |
Directions:
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.
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