Crispy Calamari with Curry Slaw
Ingredients
- 1⁄2 small cabbage, cored and thinly sliced
- 1 carrot, peeled, trimmed, and grated on large holes of box grater
- 4 red fresno or jalapeño chiles, stemmed, seeded, and thinly sliced
- 2 tsp. peanut oil
- 1 tbsp. curry powder
- 1 tbsp. fresh lemon juice
- 1 tbsp. rice wine vinegar
- 2 tsp. dijon mustard
- Salt and freshly ground black pepper
- 3 tbsp. extra-virgin olive oil
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