Name: Spicy Thai Slaw
Ingredients: 1 md Cucumber; 2 Serrano chiles; 1 sm Savoy cabbage; shredded (about 1 lb.); 4 Green onions; minced; 1/2 c Unsalted dry-roasted peanuts chopped; 2 Garlic cloves; minced; 1/3 c Vegetable oil; 1/4 c Rice wine vinegar; 3 tb Fresh cilantro; chopped; 2 tb Sugar; 2 tb Light sesame oil; 1/2 ts Curry powder; 1/8 ts Soy sauce

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CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Thai	Harned 1994, Nuts, Salads, Thai, Vegetables	1	Salad

INGREDIENTS

1	md	Cucumber
2		Serrano chiles
1	sm	Savoy cabbage; shredded (about 1 lb.)
4		Green onions; minced
1/2	c	Unsalted dry-roasted peanuts chopped
2		Garlic cloves; minced
1/3	c	Vegetable oil
1/4	c	Rice wine vinegar
3	tb	Fresh cilantro; chopped
2	tb	Sugar
2	tb	Light sesame oil
1/2	ts	Curry powder
1/8	ts	Soy sauce

INSTRUCTIONS

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_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 264. ISBN 0-8487-0765-6. Electronic format by
Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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