Calamari cooked with an Asian flair makes a great topping for Napa cabbage and radishes. Spicy and crunchy, this salad is a great mix of flavors and textures.
1 1⁄2 lb. calamari, cleaned
1 tbsp. fresh gingerroot, minced
2 tsp. garlic, minced
2 tbsp. mirin
1 tbsp. fresh lime juice
2 tsp. spicy bean paste
3 tbsp. soy sauce
2 tsp. hot sesame oil
2 tbsp. vegetable oil
1 head napa cabbage, shredded
1 large bunch watercress
2 carrots, julienned
5 radishes, thinly sliced
Black sesame seeds, for garnish
1. Score calamari and cut into strips about 1⁄2-in. wide and 2-in. long. Place in bowl and pour boiling water over the calamari to cover for 30 sec. and drain.
2. In a small pan, combine ginger, garlic, mirin, and lime juice; cook 2 min. and cool.
3. Stir in bean paste, soy sauce, and oils, and dress calamari and vegetables.