Red Chile and Pecan Slaw

Ingredients

• 0.3 cup apple cider vinegar (or rice wine)
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon chili powder dark
• 2 tablespoons cornstarch 
• 1 teaspoon cumin seeds 
• 0.5 cup cilantro leaves fresh chopped
• 1 clove garlic 
• 1 small bell pepper green cored seeded thinly sliced
• 0.3 pound cabbage shredded green
• 0.5 teaspoon ground cumin 
• 1  jalapeno diced seeded
• 1 tablespoon olive oil 
• 0.3 cup pecans 
• 1 small bell pepper red cored seeded thinly sliced
• 0.3 pound cabbage shredded red
• 0.5  shallots chopped
• 0.3 cup thai chile sauce sweet such as mae ploy
• 32 ounces nonfat vegetable stock divided
• 1 small bell pepper yellow cored seeded thinly sliced

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• mixing bowl
• blender
• measuring cup

Directions

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.
2. Place cumin seeds in a dry sauté pan over medium-high heat. Stir until aroma of seeds is released, about 1 minute.
3. Blend 1/4 cup stock in a blender with cumin seeds and remaining dressing ingredients until smooth. (Refrigerate or freeze leftover stock.)
4. Heat oven to 350°F.
5. Combine pecans, chili powder and oil in a mixing bowl; toss to coat pecans.
6. Place nuts on a cookie sheet and roast until the aroma of the chili powder is released, 3 to 4 minutes.
7. Combine dressing and slaw ingredients in a bowl. Cover and refrigerate until ready to serve.
8. Self