Spicy Thai Slaw

Course : Curry
Serves: 1
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1 medium cucumber
2 medium serrano chiles
1 small savoy cabbage -- shredded (1 lb.)
4 medium green onions -- minced
1/2 cup unsalted dry-roasted peanuts chopped
2 cloves garlic -- 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 / Directions:

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"

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