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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
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.
3. 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
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