Spicy Coleslaw

Recipe Ingredients

1 teaspoon	5ml	Cumin seeds - minced
1 teaspoon	5ml	Coriander seeds
1 cup	237ml	Mayonnaise
4 cups	584g / 20oz	Shallots - coarsely chopped (small)
1		Jalapenos with their seeds - finely chopped
3 tablespoons	45ml	Canned green chilies - finely chopped
2		Garlic - finely chopped
2 tablespoons	30ml	Fresh cilantro - finely chopped
2 tablespoons	30ml	Pure maple syrup
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Malt vinegar
		Salt
2 tablespoons	30ml	Fresh lime juice - (up to 3)
6 cups	1422ml	Green cabbage - shredded
3 cups	711ml	Red cabbage - shredded
1 cup	237ml	Red bell pepper - in matchsticks (large)
1 cup	237ml	Yellow bell pepper - in matchsticks (large)
1 cup	237ml	Green bell pepper - in matchsticks (large)
2 cups	220g / 7.8oz	Carrots - coarsely shredded (medium)

Recipe Instructions

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

Posted to the BBQ List by Carey Starzinger on Mar 27, 1996.

Source:
DEAN FEARING SHOW #HE1A02

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