SPICY THAI SLAW

      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.
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