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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