Name: Red Chile and Pecan Slaw
Yield: Makes 4 servings
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

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Red Chile and Pecan SlawAnn Stratton

Recipe information

Yield
Makes 4 servings

Ingredients

Dressing

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

Slaw

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

Preparation

Step 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.
Step 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.

Nutrition Per Serving

Nutritional analysis per serving: 168 calories

9 g fat (1 g saturated)

21.7 g carbs

4.4 g fiber

3.2 g protein

#### Nutritional analysis provided by Self

TagsSlaw Salad Chile Vegetable Pecan Nut Red Cabbage Cabbage Leafy Greens Green Cabbage Bell Pepper Side Dinner Lunch Vegetarian Vegan Gluten Free Dairy Free Keto Quick Easy Saute Roast Blender Self

Recipe information

Ingredients

Dressing

Slaw

Preparation

Step 1

Step 2

Nutrition Per Serving

Recipe notes