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This is also good made gluten-free by using gluten-free flour, something I often make for a friend of mine.
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For the dressing:
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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.
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*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.
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For the salad:
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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.
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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.
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For the calamari:
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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.
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Meanwhile combine the flour, salt and pepper in a shallow bowl. Set aside.
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Drain the calamari, blot dry.
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Dredge the calamari, one at a time, in the flour mixture and set on a plate until ready to fry.
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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.
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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!!!
