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.