Ingredients
- 4 green onions
- 2 serrano chiles
- 2 garlic (cloves)
- 1 cucumber
- 1 savoy cabbage
- 80 ml vegetable oil
- 65 gr dry peanuts (unsalted roasted)
- 60 ml rice wine vinegar
- 30 ml sesame oil (light)
- 26 gr cilantro (fresh)
- 26 gr sugar
- 1 gr curry powder
- 1 ml 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.
