Red Chili and Pecan Slaw-spicy and healthy

I needed a side to go with a horseradish pepper pork roast I had purchased. So I headed over to the self website to get inspiration. I had packaged cabbage mix, so my salad was not as pretty as it could have been with the cabbage suggested. But either way, it was pretty darn good. Seriously.

Red Chili and Pecan Slaw courtesy of Self Magazine

Dressing

32 oz nonfat vegetable stock, divided

2 tbsp cornstarch

1 tsp 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 tsp ground cumin

1/4 tsp freshly ground black pepper

Slaw

1/4 cup pecan pieces

1/2 tsp dark chili powder

1 tbsp olive oil

1/4 lb red cabbage, shredded

1/4 lb 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

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 350º. 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.
168 calories per serving, 9 g fat (1 g saturated), 21.7 g carbs, 4.4 g fiber, 3.2 g protein