Salt and Pepper Squid With Asian Slaw

Name: Salt and Pepper Squid With Asian Slaw
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 serving(s)
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

⏱ 20 mins 🍽 8 serving(s) 🏷 Squid

This dish features tender calamari, seasoned with salt and pepper and grilled until just cooked. It is served atop a vibrant slaw made from shredded cabbage, red pepper, fresh herbs and spring onions. A tangy dressing of lime juice, sesame oil, chilli-garlic sauce and ginger completes the meal. The squid can also be cooked under a grill. The recipe serves eight people and takes only 20 minutes to prepare.

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

Method

Place the shredded cabbage, red bell pepper strips, chopped cilantro, mint and sliced green onions into a large bowl and set it aside. In a separate bowl, whisk the lime juice with 1/4 teaspoon salt, 1/4 teaspoon pepper, rice wine vinegar, sesame oil, sugar, chili-garlic sauce and grated ginger, then set this vinaigrette aside.
Cut the squid tubes in half lengthwise. Use a knife tip to score a diamond pattern into the tubes, then pat all the squid dry. Brush the tubes and tentacles with the tablespoon of oil and season them with the remaining 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
Spray a grill rack with cooking spray. Lay the squid on the grill with the scored side facing down. Cover the grill and cook the squid over medium-high heat (350° to 400°) for 1 minute on each side. Take the squid off the grill and slice it into 1-inch pieces. Serve the warm squid over the prepared cabbage mixture and drizzle the lime vinaigrette over the top.
Note: As an alternative, you may broil the squid for 1 to 2 minutes on each side or until it turns opaque.

Nutrition (per serving)

Sodium545800 mg

Recipe details

CategorySquid

AuthorAmbervim