Red Chile and Pecan Slaw

Red Chile and Pecan Slaw
Photo by Ann Stratton

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

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