RED CHILE AND PECAN SLAW
Provided by Beth Janes
Categories Salad Side Picnic Vegetarian Pecan Bell Pepper Spring Summer Healthy Cabbage Potluck Self Vegan Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- 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. Place cumin seeds in a dry sauté pan over medium-high heat. Stir until aroma of seeds is released, about 1 minute.
- Blend 1/4 cup stock in a blender with cumin seeds and remaining dressing ingredients until smooth. (Refrigerate or freeze leftover stock.) Heat oven to 350°F. Combine pecans, chili powder and oil in a mixing bowl; toss to coat pecans. Place nuts on a cookie sheet and roast until the aroma of the chili powder is released, 3 to 4 minutes. Combine dressing and slaw ingredients in a bowl. Cover and refrigerate until ready to serve.
RED CHILE AND PECAN COLESLAW
Make and share this Red Chile and Pecan Coleslaw recipe from Food.com.
Provided by cookiedog
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preparation: 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.
- Place cumin seeds in a dry sauté pan over medium-high heat. Stir until aroma of seeds is released, about 1 minute.
- Blend 1/4 cup stock in a blender with cumin seeds and remaining dressing ingredients until smooth. (Refrigerate or freeze leftover stock.).
- Heat oven to 350°F Combine pecans, chili powder and oil in a mixing bowl; toss to coat pecans. Place nuts on a cookie sheet and roast until the aroma of the chili powder is released, 3 to 4 minutes. Combine dressing and slaw ingredients in a bowl. Cover and refrigerate until ready to serve.
- Note: If you have leftovers drain off the dressing and store in a separate container.
Nutrition Facts : Calories 156.2, Fat 8.8, SaturatedFat 1, Sodium 253.8, Carbohydrate 17.7, Fiber 4.4, Sugar 5.7, Protein 3
CRUNCHY APPLE-PECAN SLAW
From North Platte, Nebraska, M.K. Bishop relates, "This salad is so quick to put together using a convenient coleslaw mix. It is crunchy and flavorful...and the toasted pecans make it seem special. A friend shared the recipe."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the cabbage, apples, pecans, raisins and onions. In a small bowl, whisk the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 143 calories, Fat 9g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 118mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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