International Recipes

Spicy Thai Slaw

No Photo

Yield: 6 to 8 servings


  • 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 garlic cloves, minced
  • 1/3 cup vegetable oil
  • 1/4 cup rice wine vinegar
  • 3 tablespoons fresh cilantro, chopped
  • 2 tablespoon granulated 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.
  3. Combine cucumber, chiles, cabbage, green onions, peanuts and garlic in a bowl; toss well.
  4. Combine oil and remaining ingredients; stir with a wire whisk until well blended.
  5. Pour dressing over cabbage mixture; toss gently.
  6. Cover and chill at least 3 hours before serving.


Delicious Decisions by The Junior League of San Diego, CA

Follow Us

God's Rainbow - Noahic Covenant