Red Chile And Pecan Slaw Recipe

Name: Red Chile And Pecan Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 ounces nonfat vegetable stock, divided; 2 tablespoons cornstarch; 1 teaspoon cumin seeds; 1 jalapeno 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

Servings: persons

32 ounces nonfat vegetable stock, divided
2 tablespoons cornstarch
1 teaspoon cumin seeds
1 jalapeno 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

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 saute 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 350u00b0F. 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.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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 nonfat vegetable stock, divided, 2 tablespoons cornstarch, 1 teaspoon cumin seeds, 1 jalapeno pepper, seeded and diced, and more.

Yes, Red Chile And Pecan Slaw 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.

That's it — enjoy your meal!

Red Chile And Pecan Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions