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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
