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The dressing is the key to this satisfying and addictive salad!
This is also good made gluten-free by using gluten-free flour, something I often make for a friend of mine.
For the dressing:
Place the chili with garlic sauce, the honey and the sesame oil in a tightly sealed mason jar and shake vigorously. Refrigerate until you are ready to use it. Shake again just before pouring onto the salad and calamari.
*The dressing ingredients above are just a guide. Play with the flavors and adjust to get the taste to your liking before you toss the calamari with it. We all have different preferences for heat.
For the salad:
Many supermarkets sell pre-packaged bags of Asian slaw. You can use that or you can shred a salad yourself by using Napa cabbage, red cabbage and carrots. In both cases I fill out the salad a bit with a handful of greens, usually a spring mix.
I use the pre-packaged if it is just for me or me and my husband since the alternative is way to much food left over. When entertaining a crowd, I use the fresh ingredients and shred them down myself. It’s just as good either way.
For the calamari:
If necessary rinse your calamari clean and blot dry. Slice the calamari tubes into rings about 1/4 inch wide. Place the calamari rings into a bowl and cover them with the club soda. Stir until all are submerged. Let it sit for 10 minutes.
Meanwhile combine the flour, salt and pepper in a shallow bowl. Set aside.
Drain the calamari, blot dry.
Dredge the calamari, one at a time, in the flour mixture and set on a plate until ready to fry.
Fill your fryer with oil. Heat your fryer to 375 F. Once it is hot and ready place half of the calamari into the basket and fry for about 2-2 1/2 minutes or until golden and crispy. Don’t overcrowd the fryer—do this in batches. Place fried calamari on a paper towel lined plate and blot gently. Repeat with the remaining calamari.
Toss the calamari with 1/3 of the prepared dressing. Put the salad ingredients onto your serving plates. Toss the salad with dressing to your liking, then combine the two and enjoy!!!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!