Prep 20 mins
Cook 20 mins
I'm on the lookout for healthy recipes. This one looks promising from Self April 2008.
Make and share this Red Chile and Pecan Coleslaw recipe from Food.com.
- 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
- 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.
- Place cumin seeds in a dry sauté pan over medium-high heat. Stir until aroma of seeds is released, about 1 minute.
- 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.
- Note: If you have leftovers drain off the dressing and store in a separate container.