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Spicy Thai Slaw

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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