Title: Spicy Thai Slaw
Categories: Harned 1994, Nuts, Salads, Thai, Vegetables
Yield: 1 Salad

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

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