Spicy Thai Slaw

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Spicy Thai Slaw

 

1 medium cucumber

2 serrano chiles

1 small savoy cabbage, shredded

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 tbsps. fresh cilantro, chopped

2 tbsps sugar

2 tbsps. light sesame oil

1/2 tsp. curry powder

1/8 tsp. 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. Yields 6 to 8 servings.

 

 

 

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