Red Chile And Pecan Coleslaw

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 32 ounces fat-free vegetable broth, divided
• 2 tablespoons cornstarch
• 1 teaspoon cumin seed
• 1 jalapeno pepper, seeded and diced
• 1 garlic clove
• 1/2 shallot, chopped
• 1/2 cup chopped fresh cilantro
• 1/4 cup sweet thai sweet chili sauce, such as mae ploy
• 1/4 cup apple cider vinegar or 1/4 cup rice wine
• 1/2 teaspoon ground cumin
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup pecan pieces
• 1/2 teaspoon dark chili powder
• 1 tablespoon olive oil
• 1/4 lb red cabbage, shredded
• 1/4 lb green cabbage, shredded
• 1 small green bell pepper, cored, seeded and thinly sliced
• 1 small red bell pepper, cored, seeded and thinly sliced
• 1 small yellow bell pepper, cored, seeded and thinly sliced

Recipe

• 1 preparation: stir 1/2 cup vegetable stock with cornstarch in a measuring cup until blended. bring remaining 28 ounces stock to a boil in a medium saucepan over high heat. reduce heat to a simmer and slowly whisk in stock-cornstarch mixture. stir rapidly until stock is the consistency of olive oil. (it should cling to the back of a spoon.) cool to room temperature, skim off and discard any film on top.
• 2 place cumin seeds in a dry sauté pan over medium-high heat. stir until aroma of seeds is released, about 1 minute.
• 3 blend 1/4 cup stock in a blender with cumin seeds and remaining dressing ingredients until smooth. (refrigerate or freeze leftover stock.).
• 4 heat oven to 350°f combine pecans, chili powder and oil in a mixing bowl; toss to coat pecans. place nuts on a cookie sheet and roast until the aroma of the chili powder is released, 3 to 4 minutes. combine dressing and slaw ingredients in a bowl. cover and refrigerate until ready to serve.
• 5 note: if you have leftovers drain off the dressing and store in a separate container.