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Healthy Eating: Thai Peanut Coleslaw

Salad:

1 1/2 pounds cabbage, shredded

1 cucumber, seeded and sliced



4 green onions, chopped

2 cloves garlic, minced



2 serrano chilies, seeds removed and diced

Mix all vegetables in large bowl, set aside.

Dressing:

1/3 cup oil

1/4 cup seasoned rice vinegar

1/2 to 1 cup chopped fresh cilantro

2 tablespoons sugar

1/2 teaspoon curry

1 cup roasted peanuts

Mix together dressing ingredients, except peanuts, then toss with vegetable mixture. Chill for two or more hours. When ready to serve, remix the slaw mixture and top with peanuts.

Adapted from Robin Sandler’s recipe in “Fair Family Favorites-Celebrating 100 Years Routt County Fair.”


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