Chilli Squid & Coleslaw

Ingredients:

1 squid tube (120g)
1/2 lime juiced
20mL Indian chili sauce

COLESLAW:
4 cabbage leaves, shredded
1 small carrot, grated
1 stalk celery, grated
1/4 tsp garlic powder
50g low-fat cottage cheese
10g low-fat salad cream or mayonnaise
Freshly cracked pepper
3 mint leaves, shredded.
3 basil leaves, shredded

METHOD:

1. Cut squid ring down one side and score one way then the others, then cut into fine strips.
2. Marinade in Lime juice for 20 minutes or so or until your coleslaw is ready.
   
3. Combine all ingredients for the coleslaw together. Place in fridge until squid is cooked.
   
4. Heat a non-stick frypan to a high temperature. Place in squid with lime juice and fry until squid starts to take colour and changes shape (about 2 minutes).
   
5. turn off heat and stir through 20mL indian chili sauce.
6. Serve squid on top of coleslaw. Garnish with more shredded herbs.