Red Chile and Pecan Slaw

Ingredients

• ¼ cup apple cider (or rice wine) vinegar
• ¼ cup sweet Thai chile sauce, such as Mae Ploy
• 1 clove garlic
• 2 tablespoons cornstarch
• ¼ teaspoon freshly ground black pepper
• 1 small green bell pepper
• 1 teaspoon cumin seeds
• + 12 more ingredients
• • 32 ounces nonfat vegetable stock
  • ½ shallot
  • ¼ pound green cabbage
  • 1 tablespoon olive oil
  • ½ cup fresh cilantro
  • ½ teaspoon dark chili powder
  • 1 jalapeño pepper
  • 1 small red bell pepper
  • ½ teaspoon ground cumin
  • 1 small yellow bell pepper
  • ¼ pound red cabbage
  • ¼ cup pecan pieces

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 ...

View full recipe at Epicurious