Salt and Pepper Squid with Asian Slaw

Ingredients

• 1.8 teaspoons pepper black divided freshly ground
• 8 cups cabbage shredded finely
• 2.5 pound calamari tubes and tentacles frozen thawed cleaned
• 2 teaspoons garlic-chili sauce 
• 0.5 cup cilantro leaves fresh chopped
• 1 teaspoon ginger fresh grated
• 0.5 cup mint leaves fresh chopped
• 2  green onions diagonally sliced
• 3 tablespoons juice of lime fresh
• 1 tablespoon oil 
• 1  bell pepper red cut into thin strips
• 2 tablespoons rice wine vinegar 
• 1.8 teaspoons salt divided
• 1 tablespoon sesame oil 
• 1 tablespoon sugar 

Equipment

• bowl
• knife
• whisk
• grill

Directions

1. Combine cabbage and next 4 ingredients in a large bowl; set aside.
2. Whisk together lime juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, vinegar, and next 4 ingredients; set aside.
3. Slice squid in half lengthwise. Score squid tubes with the tip of a knife in a diamond design; pat dry.
4. Brush tubes and tentacles with oil, and sprinkle with remaining 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
5. Coat grill rack with cooking spray.
6. Place squid on grill, scored side down. Grill squid, covered with grill lid, over medium-high heat (350 to 40
7. minute on each side.
8. Remove squid from grill, and cut into 1-inch pieces.
9. Serve warm squid over cabbage mixture, and drizzle with lime vinaigrette.
10. Note: You also may broil squid 1 to 2 minutes on each side or until opaque.