SALT AND PEPPER SQUID WITH ASIAN SLAW

Salt and Pepper Squid With Asian Slaw image

Provided by Ambervim

Categories Squid

Time 20m

Yield 8 serving(s)

Number Of Ingredients 16

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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

Steps:

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.

Nutrition Facts : Calories 108.6, Fat 4.2, SaturatedFat 0.7, Cholesterol 110.3, Sodium 545.8, Carbohydrate 9.6, Fiber 2.7, Sugar 4.6, Protein 8.8