Print Recipe

Spicy Thai Slaw


  • 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.

Yield: 6 to 8 servings

Source: Delicious Decisions by The Junior League of San Diego, CA

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.