Red Chile and Pecan Coleslaw

• 32 ounces fat-free vegetable broth, divided
• 2 tablespoons cornstarch
• 1 teaspoon cumin seed
• 1 jalapeno pepper, seeded and diced
• 1 garlic clove
• 12 shallot, chopped
• 12 cup chopped fresh cilantro
• 14 cup sweet Thai sweet chili sauce, such as Mae Ploy
• 14 cup apple cider vinegar or 14 cup rice wine
• 12 teaspoon ground cumin
• 14 teaspoon fresh ground black pepper
• 14 cup pecan pieces
• 12 teaspoon dark chili powder
• 1 tablespoon olive oil
• 14 lb red cabbage, shredded
• 14 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

1. Preparation: Stir 1/2 cup vegetable stock with cornstarch in a measuring cup until blended.
2. Bring remaining 28 ounces stock to a boil in a medium saucepan over high heat.
3. Reduce heat to a simmer and slowly whisk in stock-cornstarch mixture.
4. Stir rapidly until stock is the consistency of olive oil.
5. (It should cling to the back of a spoon.)
6. Cool to room temperature, skim off and discard any film on top.
7. Place cumin seeds in a dry saute pan over medium-high heat.
8. Stir until aroma of seeds is released, about 1 minute.
9. Blend 1/4 cup stock in a blender with cumin seeds and remaining dressing ingredients until smooth.
10. (Refrigerate or freeze leftover stock.
11. ).
12. Heat oven to 350F Combine pecans, chili powder and oil in a mixing bowl; toss to coat pecans.
13. Place nuts on a cookie sheet and roast until the aroma of the chili powder is released, 3 to 4 minutes.
14. Combine dressing and slaw ingredients in a bowl.
15. Cover and refrigerate until ready to serve.
16. Note: If you have leftovers drain off the dressing and store in a separate container.

vegetable broth, cornstarch, cumin, pepper, garlic, shallot, fresh cilantro, sweet thai sweet chili sauce, apple cider vinegar, ground cumin, ground black pepper, pecan, dark chili powder, olive oil, red cabbage, green cabbage, green bell pepper, red bell pepper, yellow bell pepper

Taken from www.food.com/recipe/red-chile-and-pecan-coleslaw-298461 (may not work)