Spicy Thai Slaw
Spicy Thai Slaw
Source: Delicious Decisions by The Junior League of San
Diego, CA
1 medium cucumber
2 serrano chiles
1 small Savoy cabbage, shredded (about 1 pound)
4 green onions, minced
1/2 cup unsalted dry-roasted peanuts, chopped
2 garlic cloves, minced
1/3 cup vegetable oil
1/4 cup rice wine vinegar
3 tablespoons fresh cilantro, chopped
2 tablespoon granulated sugar
2 tablespoons light sesame oil
1/2 teaspoon curry powder
1/8 teaspoon soy sauce
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 3 hours before serving.
Yield: 6 to 8 servings
