Name: Grilled Squid and Plum Salad with Cilantro, Mint, and Peanuts
Cook time: 30 minutes
Total time: 40 minutes
Yield: Makes 4 main-course servings
Ingredients: 3 tablespoons fresh lime juice, or to taste; 2 1/2 tablespoons seasoned rice vinegar; 1 tablespoon sugar, or to taste; 4 teaspoons Asian sesame oil; 1 teaspoon Asian chile paste; 3/4 teaspoon salt; 1 lb cleaned small squid; 1 teaspoon vegetable oil; 1/4 teaspoon black pepper; 4 firm-ripe medium plums (1 1/4 lb), halved lengthwise, pitted, and each half cut into sixths; 3/4 lb Napa cabbage, thinly sliced crosswise (4 cups); 1/2 cup packed fresh cilantro leaves; 1/2 cup packed fresh mint leaves; 1/4 cup thinly sliced scallion; 1/2 cup coarsely chopped salted peanuts; Accompaniment: lime wedges; a well-seasoned ridged grill pan

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Grilled Squid and Plum Salad with Cilantro, Mint, and PeanutsRita Maas

Pluots are a great stand-in for true plums in this recipe.

Cooks' note:

·If you don't like squid, you can substitute chicken — just grill and slice 1 pound of skinless boneless chicken breast.

Recipe notes

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