Recipe: Spicy Thai Slaw (serves 2)

SPICY THAI SLAW

FOR THE DRESSING:
1 medium clove garlic, minced
1/4 cup freshly squeezed lime juice (from about 2 limes)
1 1/2 tablespoons coarsely chopped cilantro leaves
1 tablespoon freshly grated ginger root
1/4 teaspoon curry powder
1 teaspoon low-sodium soy sauce
1 teaspoon Asian-style chili paste
1 tablespoon canola oil
1 tablespoon light sesame oil
1 tablespoon sugar
FOR THE SALAD:
1/2 large seedless English cucumber, coarsely chopped (about 1 cup)
1 cup shredded cabbage
1/4 cup shredded carrot
1 scallion, white and light-green parts, coarsely chopped
2 tablespoons coarsely chopped cilantro leaves
1/2 cup roasted, unsalted peanuts, coarsely chopped (optional, for garnish)

TO MAKE THE DRESSING:
Whisk together the garlic, lime juice, cilantro, ginger, curry powder, soy sauce, chili paste, oils and sugar in a medium bowl or deep measuring cup.

TO MAKE THE SALAD:
Toss together the cucumber, cabbage, carrot, scallion and cilantro in a medium lidded container. Add the dressing to taste; close the lid and shake to mix well and coat evenly. Open to top the slaw with the chopped peanuts, if desired. Cover and refrigerate until ready to serve.

Makes 2 servings
Source: Carla Hall of Alchemy Catering in Wheaton, MD to The Washington Post, July 23, 2000