Spicy Thai Slaw Recipe

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Spicy Thai Slaw Recipe

 

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Spicy Thai Slaw

 

Ingredients

1 medium cucumber
2 serrano chiles
1 small savoy cabbage, shredded - (about 1 lb.)
4 green onions, minced
1/2 cup unsalted dry-roasted peanuts - chop, ped
2 garlic cloves, minced
1/3 cup vegetable oil
1/4 cup rice wine vinegar
3 tbsp fresh cilantro, chopped
2 tbsp sugar
2 tbsp light sesame oil
1/2 tsp curry powder
1/8 tsp 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_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 264. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.

 

 

Servings: 1

 

 

 

 


 

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