Red Chile and Pecan Slaw

Ingredients

• •32 ounces nonfat vegetable stock, divided
• •2 tablespoons cornstarch
• •1 teaspoon cumin seeds
• •1 whole jalapeño pepper, seeded and diced
• •1 clove garlic
• •½ whole shallot, chopped
• •½ cup chopped fresh cilantro
• •¼ cup sweet Thai chile sauce, such as Mae Ploy
• •¼ cup apple cider (or rice wine) vinegar
• •½ teaspoon ground cumin
• •¼ teaspoon freshly ground black pepper
• •¼ cup pecan pieces
• •½ teaspoon dark chili powder
• •1 tablespoon olive oil
• •¼ pound red cabbage, shredded
• •¼ pound green cabbage, shredded
• •1 whole small green bell pepper, cored, seeded and thinly sliced
• •1 whole small red bell pepper, cored, seeded and thinly sliced
• •1 whole small yellow bell pepper
• •cored
• •seeded and thinly sliced

Cooking Instructions

1. 1.

   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. Place cumin seeds in a dry sauté pan over medium-high heat. Stir until aroma of seeds is released, about 1 minute.

   15 min

2. 2.

   Blend 1/4 cup stock in a blender with cumin seeds and remaining dressing ingredients until smooth. (Refrigerate or freeze leftover stock.) 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.

   10 min