Spicy Chinese Slaw
Adapted from Joy of Cooking
1 Cucumber, peeled, seeded, and sliced intro strips
2 C. Red Cabbage, shredded
2 Corn cobs, with kernels cut from cob
1/2 C. roasted Peanuts, bashed a little bit into smaller bits (is there a technical term for this?)
4 T. Salt
2 T. Garlic, minced
2 T. Crushed Red Pepper Flakes
1 T. Sugar
1 T. Rice Wine Vinegar
1 1/2 T. Olive Oil
2 T. Sesame Oil
Place cabbage and cucumber into bowl with salt. Let stand for 30 - 45 minutes and then rinse well in water to wash off salt. Drain and stir in remaining ingredients. Let marinate for at least 1 hour.
Note: This came out a bit salty for me. I'm not sure if I should use less salt next time (which maybe wouldn't "poach" the cabbage sufficiently) or if I just didn't sufficiently rinse it all. At any rate - be forewarned. Also, for what it's worth, the salt and spiciness do mellow after about a day.