Prep 20 mins
Cook 20 mins
I'm on the lookout for healthy recipes. This one looks promising from Self April 2008.
- 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.