Spicy Thai Coleslaw

From Maggie Aguirre, in the Quick & Easy Cooking book. I don't really like coleslaw that has mayo in it so this is perfect for me. The cabbage texture becomes softer the longer this sits.

• Ready In: 20 mins
• Serves: 6-8
• Yields: 1 bowl

Ingredients

• 1  cup  dry roasted peanuts, chopped
• 2  garlic cloves, peeled
• 2  serrano chilies, stems and seeds removed
• 1  lb green cabbage, cored and cut into wedges
• 1⁄2 lb cucumber, peeled, seeded and cut into quarters
• 4  green onions, chopped
• 1⁄4 cup rice vinegar
• 2  tablespoons sugar
• 1⁄2 teaspoon curry powder
• 1⁄2 cup  oil
• 1  tablespoon cilantro, chopped
• 1  tablespoon fresh parsley, chopped

Directions

1. Using a food processor, chop up peanuts, garlic and chilies. Empty into large bowl.
2. Using the slicing blade on food processor, slice up cabbage, then add to large bowl. Using same blade slice up cucumbers. Add green onions to bowl. Toss all together.
3. Wisk together vinegar, sugar, curry and oil, pour over vegetables. Add cilantro and parsley to bowl, and mix all together until will combined. Place in fridge until ready to serve.
4. Reduce amount of chilies for less spice.