Salt And Pepper Squid With Asian Slaw - cooking recipe

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

Preparation

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\u00b0 to 400\u00b0) 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.