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

  • 4 firm-ripe medium plums (1 1/4 lb)
  • ¼ cup scallion
  • ¾ pound Napa cabbage
  • 2 ½ tablespoons seasoned rice vinegar
  • lime wedges
  • ¼ teaspoon black pepper
  • ½ cup fresh cilantro leaves
  • + 10 more ingredients
    • ½ cup fresh mint leaves
    • 1 well-seasoned ridged grill pan
    • 4 teaspoons Asian sesame oil
    • 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

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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