Red Chile and Pecan Slaw Recipe | Epicurious

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