Red Chilli and Pecan Slaw

Ingredients for Red Chilli and Pecan Slaw

• 900g nonfat vegetable stock, divided

• 2 cucchiai di amido di mais

• 1 cucchiaino di semi di cumino

• 1 peperoncino jalapeño, privato dei semi e tagliato a dadini

• 1 clove garlic

• 1/2 scalogno, tritato

• 1/2 tazza di coriandolo fresco tritato

• 1/4 cup sweet Thai chilli sauce, such as Mae Ploy

• 60ml apple cider (or rice wine) vinegar

• 1/2 cucchiaini di cumino macinato

• 1/4 cucchiaini di pepe nero macinato fresco

• 40g pecan pieces

• 1/2 teaspoons dark chilli powder

• 1 cucchiaio di olio d'oliva

• 110g red cabbage, shredded

• 110g green cabbage, shredded

• 1 small green pepper, cored, seeded and thinly sliced

• 1 small red pepper, cored, seeded and thinly sliced

• 1 small yellow pepper, cored, seeded and thinly sliced

Stir 120ml vegetable stock with cornflour in a measuring cup until blended. Bring remaining 800g stock to a boil in a medium saucepan over high heat. Reduce heat to a simmer and slowly whisk in stock-cornflour 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 60ml stock in a blender with cumin seeds and remaining dressing ingredients until smooth. (Refrigerate or freeze leftover stock.) Heat oven to 177°C. Combine pecans, chilli powder and oil in a mixing bowl; toss to coat pecans. Place nuts on a biscuit sheet and roast until the aroma of the chilli powder is released, 3 to 4 minutes. Combine dressing and slaw ingredients in a bowl. Cover and refrigerate until ready to serve.

Avvertenza

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