Preparation:
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.
From "Delicious Decisions" by The Junior League of San Diego, CA. In "America's Best Recipes: A 1989 Hometown Collection" |
