A different twist of salad with chile and nuts!
- 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
- 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.