Red Chile and Pecan Coleslaw

I'm on the lookout for healthy recipes. This one looks promising from Self April 2008.

• Ready In: 40 mins
• Serves: 4

Ingredients

• Dressing

• 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

• Slaw

• 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

Directions

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.