Red Chilli and Pecan Slaw

Ingredients for Red Chilli and Pecan Slaw

• 900g nonfat vegetable stock, divided

• 2 tablespoons cornflour

• 1 teaspoon cumin seeds

• 1 jalapeño pepper, seeded and diced

• 1 clove garlic

• 1/2 shallot, chopped

• 1/2 cup chopped fresh coriander

• 1/4 cup sweet Thai chilli sauce, such as Mae Ploy

• 60ml apple cider (or rice wine) vinegar

• 1/2 teaspoons ground cumin

• 1/4 teaspoons freshly ground black pepper

• 40g pecan pieces

• 1/2 teaspoons dark chilli powder

• 1 tablespoon olive oil

• 110g red cabbage, shredded

• 110g green cabbage, shredded

• 1 small green pepper, cored, seeded and thinly sliced

• 1 small red pepper, cored, seeded and thinly sliced

• 1 small yellow pepper, cored, seeded and thinly sliced

How to make Red Chilli and Pecan Slaw

Stir 120ml vegetable stock with cornflour in a measuring cup until blended. Bring remaining 800g stock to a boil in a medium saucepan over high heat. Reduce heat to a simmer and slowly whisk in stock-cornflour 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 60ml stock in a blender with cumin seeds and remaining dressing ingredients until smooth. (Refrigerate or freeze leftover stock.) Heat oven to 177°C. Combine pecans, chilli powder and oil in a mixing bowl; toss to coat pecans. Place nuts on a biscuit sheet and roast until the aroma of the chilli powder is released, 3 to 4 minutes. Combine dressing and slaw ingredients in a bowl. Cover and refrigerate until ready to serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.