Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        cucumber
   2                    serrano chiles
   1      small         savoy cabbage -- shredded (1 lb.)
   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

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"