Salt And Pepper Squid With Asian Slaw

• 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

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 (350u0b0 to 400u0b0) 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.

cabbage, red bell pepper, cilantro, mint, green onions, lime juice, salt, black pepper, rice wine vinegar, sesame oil, sugar, chiligarlic sauce, ginger, calamari, oil, cooking spray

Taken from www.food.com/recipe/salt-and-pepper-squid-with-asian-slaw-451887 (may not work)