Salt and Pepper Squid With Asian Slaw

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 8
    cups finely shredded cabbage
  • 1
    red bell pepper, cut into thin strips
  • 12
    cup cilantro, chopped fresh
  • 12
    cup mint, chopped fresh
  • 2
    green onions, diagonally sliced
  • 3
    tablespoons lime juice
  • 1 34
    teaspoons salt
  • 1 34
    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 12
    lbs calamari, tubes and tentacles cleaned
  • 1
    tablespoon oil
  • cooking spray
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • Note: You also may broil squid 1 to 2 minutes on each side or until opaque.
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