Yield: 1 Salad
Measure | Ingredient |
---|---|
1 medium | Cucumber |
2 \N | Serrano chiles |
1 small | Savoy cabbage; shredded (about 1 lb.) |
4 \N | Green onions; minced |
½ cup | Unsalted dry-roasted peanuts chopped |
2 \N | 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 |
\N 3 | hours before serving. |
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.