Spicy thai slaw

1 Salad

Ingredients

Quantity Ingredient
1 medium Cucumber
2 Serrano chiles
1 small Savoy cabbage; shredded (about 1 lb.)
4 Green onions; minced
½ cup Unsalted dry-roasted peanuts chopped
2 Garlic cloves; minced
⅓ cup Vegetable oil
¼ cup Rice wine vinegar
3 tablespoons Fresh cilantro; chopped
2 tablespoons Sugar
2 tablespoons Light sesame oil
½ teaspoon Curry powder
⅛ teaspoon Soy sauce
3 hours before serving.

Directions

Peel cucumber and cut in half lengthwise; scoop out and discard seeds.

Coarsely chop cucumber; set aside.

Rinse chiles; remove and discard stem ends. Cut chiles in half lengthwise; remove and discard seeds. Chop chiles. Combine cucumber, chiles, cabbage, green onions, peanuts and garlic in a bowl; toss well.

Combine oil and remaining ingredients; stir with a wire whisk until well blended. Pour dressing over cabbage mixture; toss gently. Cover and chill at least

Yield: 6 to 8 servings.

From _Delicious Decisions_ by The Junior League of San Diego, CA. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 264. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.

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