Salt and Pepper Squid With Asian Slaw

Fresh

• Ready In: 20 mins
• Serves: 8

Ingredients

• 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

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.