allcdnboy1
New member
A different twist of salad with chile and nuts!Dressing32 ounces nonfat vegetable stock, divided2 tablespoons cornstarch1 teaspoon cumin seeds1 jalapeño pepper, seeded and diced1 clove garlic1/2 shallot, chopped1/2 cup chopped fresh cilantro1/4 cup sweet Thai chile sauce, such as Mae Ploy1/4 cup apple cider (or rice wine) vinegar1/2 teaspoon ground cumin1/4 teaspoon freshly ground black pepperSlaw1/4 cup pecan pieces1/2 teaspoon dark chili powder1 tablespoon olive oil1/4 pound red cabbage, shredded1/4 pound green cabbage, shredded1 small green bell pepper, cored, seeded and thinly sliced1 small red bell pepper, cored, seeded and thinly sliced1 small yellow bell pepper, cored, seeded and thinly sliced
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