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 tablespoons fresh cilantro, chopped

2 tablespoons 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.

Makes 6 servings.