Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Lime Juice 1 lg Red Pepper, Cored, Seeded --
1/4 c Shallots -- minced -thinly sliced
1 tb Soy Sauce 1 lg Yellow Pepper, Cored, Seeded
1 1/2 tb Ginger -- peeled and minced -thinly sliced
1 tb Jalapeno -- seeded and 1/2 c Scallions, Green And White
-minced -Parts -- sliced
2 ts Garlic -- peeled and minced 1/4 c Cilantro Leaves -- chopped
1 tb Honey 2 tb Skinless Peanuts, Unsalted,
2 ts Thai Red Curry Paste -Roasted -- coarsely
1 tb Dark Sesame Oil -chopped
1/2 c Peanut, Soy, Or Canola Oil 1 tb Sesame Seeds -- toasted
5 c Napa Cabbage -- finely 2 ts Kosher Salt
-sliced 1/8 ts Black Pepper -- freshly
1 1/2 c Carrots -- julienned -ground

1. In a glass jar, combine the lime juice, shallots, soy sauce,
ginger, jalapeno, garlic, honey, curry paste, sesame oil, and peanut
oil. Cover tightly and shake vigorously until well blended.

2. In a large bowl, toss together the cabbage, carrots, peppers,
scallions, cilantro, peanuts, and sesame seeds. Season with the salt
and pepper. Pour the sauce over the slaw and toss to combine. Allow
the slaw to marinate for 10 mins before serving. Serves 4 to 6.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1

From: Dan Klepach Date: 08-24-95 (23:14) (159)
Fido: Cooking

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