Recipe by Chef John
"Not only did it make a fantastic sort of Thai-like salad, I can see this dish being quite versatile as well. It was very tasty hot and would be great over rice with some of the cooked-down marinade. It would also be amazing over a big bowl of crunchy greens. Just don't skip the toasted coconut as it really does make the dish."
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cleaned calamari, sliced into thin rings
Serrano pepper, minced
red Fresno pepper, thinly sliced
chopped green onion, divided
fish sauce, or to taste
rice wine vinegar
toasted unsweetened coconut flakes
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Calamari Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 226
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