Red Chile and Pecan Coleslaw Recipe

Name: Red Chile and Pecan Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 ounces fat-free vegetable broth, divided; 2 tablespoons cornstarch; 1 teaspoon cumin seed; 1 jalapeno pepper, seeded and diced; 1 garlic clove; 12 shallot, chopped; ½ cup chopped fresh cilantro; ¼ cup sweet Thai sweet chili sauce, such as Mae Ploy; ¼ cup apple cider vinegar or ¼ cup rice wine; ½ teaspoon ground cumin; ¼ teaspoon fresh ground black pepper; ¼ cup pecan pieces; ½ teaspoon dark chili powder; 1 tablespoon olive oil; 14 lb red cabbage, shredded; 14 lb 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

Servings: persons

32 ounces fat-free vegetable broth, divided
2 tablespoons cornstarch
1 teaspoon cumin seed
1 jalapeno pepper, seeded and diced
1 garlic clove
12 shallot, chopped
½ cup chopped fresh cilantro
¼ cup sweet Thai sweet chili sauce, such as Mae Ploy
¼ cup apple cider vinegar or ¼ cup rice wine
½ teaspoon ground cumin
¼ teaspoon fresh ground black pepper
¼ cup pecan pieces
½ teaspoon dark chili powder
1 tablespoon olive oil
14 lb red cabbage, shredded
14 lb 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

1
Preparation: Stir 1/2 cup vegetable stock with cornstarch in a measuring cup until blended.
2
Bring remaining 28 ounces stock to a boil in a medium saucepan over high heat.
3
Reduce heat to a simmer and slowly whisk in stock-cornstarch mixture.
4
Stir rapidly until stock is the consistency of olive oil.
5
(It should cling to the back of a spoon.)
6
Cool to room temperature, skim off and discard any film on top.
7
Place cumin seeds in a dry saute pan over medium-high heat.
8
Stir until aroma of seeds is released, about 1 minute.
9
Blend 1/4 cup stock in a blender with cumin seeds and remaining dressing ingredients until smooth.
10
(Refrigerate or freeze leftover stock.
11
).
12
Heat oven to 350F Combine pecans, chili powder and oil in a mixing bowl; toss to coat pecans.
13
Place nuts on a cookie sheet and roast until the aroma of the chili powder is released, 3 to 4 minutes.
14
Combine dressing and slaw ingredients in a bowl.
15
Cover and refrigerate until ready to serve.
16
Note: If you have leftovers drain off the dressing and store in a separate container.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 32 ounces fat-free vegetable broth, divided, 2 tablespoons cornstarch, 1 teaspoon cumin seed, 1 jalapeno pepper, seeded and diced, and more.

Yes, Red Chile and Pecan Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Chile and Pecan Coleslaw

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