| 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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