Spicy thai slaw

Yield: 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.