Ingredients

Makes 4 servings

　　

Dressing

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

　　

Slaw

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

　　

Step 1

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.

　　

Step 2

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.

　　

Nutrition Per Serving

Nutritional analysis per serving: 168 calories

　　9 g fat (1 g saturated)

　　21.7 g carbs

　　4.4 g fiber

　　3.2 g protein

　　#### Nutritional analysis provided by Self