Ingredients
Soy and honey dressing
Method
1.Cut open squid hoods. Place flat on a board, outer-side down. Score the squid using a sharp knife, diagonally, in a crisscross pattern. Cut into 3cm pieces.
2.In a small bowl, combine squid with chilli, garlic, ginger and oil. Cover and chill for 30 minutes.
3.To make dressing: In a small bowl, whisk all ingredients together. Set aside.
4.In a large bowl, combine cabbage, sprouts, beetroot, radishes, carrot, snow peas and corn. Toss well.
5.Spray a char-grill or barbecue with oil. Preheat on high. Char-grill squid 2-3 minutes each side, until golden and tender. Toss through salad. Drizzle with dressing. Serve immediately.
Drain beetroot well on paper towel before adding to salad. This will help to prevent “bleeding”.
Note