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 - chopped
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
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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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