Name: Red Chile and Pecan Slaw
Yield: Makes 4 servings
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

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Red Chile and Pecan SlawAnn Stratton

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