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

Red Chile and Pecan Slaw might be just the side dish you are searching for. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 159 calories, 3g of protein, and 9g of fat. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up olive oil, jalapeño pepper, ground cumin, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.

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 saut 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 350F.

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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

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 great choices 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. One wine you could try is Casteller Cava Brut. It has 4.3 out of 5 stars and a bottle costs about 16 dollars.