Grilled Squid and Plum Salad with Cilantro, Mint, and Peanuts

Grilled Squid and Plum Salad with Cilantro, Mint, and Peanuts
Photo by Rita Maas

Ingredients

  • 1 teaspoon Asian chile paste
  • ½ cup salted peanuts
  • 3 tablespoons fresh lime juice
  • 1 tablespoon sugar
  • 1 pound cleaned small squid
  • 1 teaspoon vegetable oil
  • ¾ teaspoon salt
  • + 10 more ingredients
    • lime wedges
    • 4 teaspoons Asian sesame oil
    • ½ cup fresh mint leaves
    • ½ cup fresh cilantro leaves
    • ¼ teaspoon black pepper
    • 2 ½ tablespoons seasoned rice vinegar
    • ¾ pound Napa cabbage
    • 4 firm-ripe medium plums (1 1/4 lb)
    • 1 well-seasoned ridged grill pan
    • ¼ cup scallion

Whisk together lime juice, vinegar, sugar, sesame oil, chile paste, and 1/4 teaspoon salt. Cut squid bodies open to make flat pieces and, holding knife almost parallel to work surface (at a 30-degree angle), score inner side of flattened squid in a crosshatch pattern (do not cut all the way throu...

View full recipe at Epicurious

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