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spicy thai slaw

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C
MineralsFluorine, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium Cucumber

  2. 2 Serrano chiles

  3. 1 small Savoy cabbage; shredded (about 1 lb.)

  4. 4 Green onions; minced

  5. cup Unsalted dry-roasted peanuts chopped

  6. 2 Garlic cloves; minced

  7. cup Vegetable oil

  8. cup Rice wine vinegar

  9. 3 tablespoons Fresh cilantro; chopped

  10. 2 tablespoons Sugar

  11. 2 tablespoons Light sesame oil

  12. teaspoon Curry powder

  13. teaspoon Soy sauce

  14. 3 hours before serving.

Instructions Jump to Ingredients ↑

  1. Peel cucumber and cut in half lengthwise; scoop out and discard seeds.

  2. Coarsely chop cucumber; set aside.

  3. 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.

  4. 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 Yield: 6 to 8 servings.

  5. 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.

  6. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.

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