Red Chile and Pecan Slaw

Name: Red Chile and Pecan Slaw
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters apple cider (or rice wine) vinegar; 0 teaspoons freshly ground black pepper; 1 teaspoons dark chili powder; 2 Tbsps cornstarch; 1 teaspoon cumin seeds; 118 milliliters chopped fresh cilantro; 1 clove garlic; 1 small green bell pepper, cored, seeded and thinly sliced; 113 grams green cabbage, shredded; 1 teaspoons ground cumin; 1 jalapeño pepper, seeded and diced; 1 Tbsp olive oil; 59 milliliters pecan pieces; 1 small red bell pepper, cored, seeded and thinly sliced; 113 grams red cabbage, shredded; 1 shallot, chopped; 59 milliliters sweet Thai chile sauce, such as Mae Ploy; 907 grams nonfat vegetable stock, divided; 1 small yellow bell pepper, cored, seeded and thinly sliced

Need a gluten free and vegan side dish? Red Chile and Pecan Slaw could be an outstanding recipe to try. This recipe makes 4 servings with 159 calories, 3g of protein, and 9g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of apple cider vinegar, ground cumin, cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Stock

Corn Starch

Olive Oil

Equipment you will use

Measuring Cup

Sauce Pan

Whisk

Place cumin seeds in a dry sauté pan over medium-high heat. Stir until aroma of seeds is released, about 1 minute.

Ingredients you will need

Cumin Seeds

Seeds

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Frying Pan

Blend 1/4 cup stock in a blender with cumin seeds and remaining dressing ingredients until smooth. (Refrigerate or freeze leftover stock.)

Ingredients you will need

Cumin Seeds

Stock

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Blender

Heat oven to 350°F.

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Oven

Combine pecans, chili powder and oil in a mixing bowl; toss to coat pecans.

Ingredients you will need

Chili Powder

Pecans

Cooking Oil

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Mixing Bowl

Place nuts on a cookie sheet and roast until the aroma of the chili powder is released, 3 to 4 minutes.

Ingredients you will need

Chili Powder

Nuts

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Baking Sheet

Combine dressing and slaw ingredients in a bowl. Cover and refrigerate until ready to serve.

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Bowl

Self

Equipment

Ingredients

Servings:

59milliliters

apple cider (or rice wine) vinegar 0teaspoons

freshly ground black pepper 1teaspoons

dark chili powder 2Tbsps

cornstarch 1teaspoon

cumin seeds 118milliliters

chopped fresh cilantro 1clove

garlic 1small

green bell pepper, cored, seeded and thinly sliced 113grams

green cabbage, shredded 1teaspoons

ground cumin 1

jalapeño pepper, seeded and diced 1Tbsp

olive oil 59milliliters

pecan pieces 1small

red bell pepper, cored, seeded and thinly sliced 113grams

red cabbage, shredded 1

shallot, chopped 59milliliters

sweet Thai chile sauce, such as Mae Ploy 907grams

nonfat vegetable stock, divided 1small

yellow bell pepper, cored, seeded and thinly sliced

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Juve Y Camps Reserva de la Familia 40th Anniversary Cuvee Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.