Grilled Squid with Ginger, Celery, and Apple Slaw

INGREDIENTS

• FOR THE MARINADE
• 1 garlic clove, minced
• 3 tablespoons white or light miso paste
• 3 tablespoons sake
• 2 teaspoons mirin
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 8 calamari (bodies only), rinsed and dried
• FOR THE SLAW
• 2 teaspoons grated fresh ginger
• 1 1/2 teaspoons cider vinegar
• Juice of 1 lime
• 1/2 teaspoon sugar
• Coarse salt, to taste
• 3 tablespoons vegetable or canola oil
• 5 celery stalks, halved lengthwise and sliced diagonally into 2 1/2-inch pieces
• 1 tart apple, such as Granny Smith, peeled and cut into matchsticks
• 2 scallions, white and pale-green parts only, halved lengthwise and sliced into 2 1/2-inch matchsticks
• 3/4 cup sunflower sprouts
• 1 serrano chile, halved lengthwise, seeded, and thinly sliced crosswise
• 1 teaspoon black sesame seeds