Spicy Thai Slaw

• 1 medium cucumbers
• 2 each serrano chiles
• 1 small savoy cabbage
• 4 each scallions, spring or green onions minced
• 1/2 cup peanuts dry-roasted, chopped
• 2 each garlic cloves minced
• 13 cup vegetable oil
• 1/4 cup rice vinegar
• 3 tablespoons cilantro fresh, chopped
• 2 tablespoons sugar
• 2 tablespoons sesame oil light
• 1/2 teaspoon curry powder
• 18 teaspoon soy sauce, tamari

1. Peel cucumber and cut in half lengthwise; scoop out and discard seeds.
2. Coarsely chop cucumber; set aside.
3. Rinse chiles; remove and discard stem ends.
4. Cut chiles in half lengthwise; remove and discard seeds.
5. Chop chiles.
6. Combine cucumber, chiles, cabbage, green onions, peanuts and garlic in a bowl; toss well.
7. Combine oil and remaining ingredients; stir with a wire whisk until well blended.
8. Pour dressing over cabbage mixture; toss gently.
9. Cover and chill at least 3 hours before serving.
10. Yield: 6 to 8 servings.

cucumbers, serrano chiles, savoy cabbage, scallions, peanuts, garlic, vegetable oil, rice vinegar, cilantro, sugar, sesame oil, curry powder, soy sauce

Taken from recipeland.com/recipe/v/spicy-thai-slaw-34846 (may not work)