Spicy Thai Slaw |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | |||||||||
| INGREDIENTS: | ||
| 1 medium cucumber | 2 serrano chiles | 1 small savoy cabbage, shredded (about 1 pound) |
| 4 green onions, minced | 1/2 cup unsalted dry-roasted peanuts, chopped | 2 cloves garlic, minced |
| 1/3 cup vegetable oil | 1/4 cup rice wine vinegar | 3 tablespoons chopped fresh cilantro |
| 2 tablespoons sugar | 2 tablespoons light sesame oil | 1/2 teaspoon curry powder |
| 1/8 teaspoon soy sauce | ||
| 1 | Peel cucumber, and cut in half lengthwise; scoop out and discard seeds. Coarsely chop cucumber; set aside. |
| 2 | Rinse chiles; remove and discard stem ends. Cut chiles in half lengthwise; remove and discard seeds. Chop chiles. (Wear rubber gloves when working with 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 gentily. Cover and chill at least 3 hours before serving. |