Worth a trip

Red Chile and Pecan Slaw

Name: Red Chile and Pecan Slaw
Cuisine: southern_american
Ingredients: 32 ounces nonfat vegetable stock, divided; 2 tablespoons cornstarch; 1 teaspoon cumin seeds; 1 jalapeño pepper, seeded and diced; 1 clove garlic; 1/2 shallot, chopped; 1/2 cup chopped fresh cilantro; 1/4 cup sweet Thai chile sauce, such as Mae Ploy; 1/4 cup apple cider (or rice wine) vinegar; 1/2 teaspoon ground cumin; 1/4 teaspoon freshly ground black pepper; 1/4 cup pecan pieces; 1/2 teaspoon dark chili powder; 1 tablespoon olive oil; 1/4 pound red cabbage, shredded; 1/4 pound 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

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.

Recipes sourced from Epicurious.com.

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