Spicy Coleslaw

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 cup mayonnaise
• 4 small shallots, coarsely chopped
• 1 to 2 jalapenos, finely chopped with their seeds
• 3 tablespoons finely chopped canned green chiles
• 2 garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons pure maple syrup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon malt vinegar
• Salt
• 2 to 3 tablespoons fresh lime juice
• 6 cups shredded green cabbage
• 3 cups shredded red cabbage
• 1 large red bell pepper, cut into matchsticks
• 1 large yellow bell pepper, cut into matchsticks
• 1 large green bell pepper, cut into matchsticks
• 2 medium carrots, coarsely shredded

1. In a small dry skillet, toast the cumin and coriander seeds over moderate heat, stirring, until fragrant, about 2 minutes.
2. Let cool, then grind to a powder in a mortar or spice grinder.
3. In a blender or food processor, combine the mayonnaise, shallots, jalapenos, canned chiles, garlic, cilantro, maple syrup, Worcestershire, mustard, vinegar, and ground spices; process until smooth.
4. Season with salt and the lime juice.
5. In a large bowl, mix the green and red cabbage with the bell peppers and carrots.
6. Add the dressing and toss well to coat.
7. Refrigerate until slightly chilled or for up to 3 hours.
8. Season with salt before serving.

cumin seeds, coriander seeds, mayonnaise, shallots, jalapenos, green chiles, garlic, fresh cilantro, maple syrup, worcestershire sauce, mustard, malt vinegar, salt, lime juice, shredded green cabbage, shredded red cabbage, red bell pepper, yellow bell pepper, green bell pepper, carrots

Taken from www.foodandwine.com/recipes/spicy-coleslaw (may not work)