Spicy Coleslaw with Cumin aad Coriander
May 9, 2019
Ingredients
- 1 teaspoon cumin seeds
- minced
- 1 teaspoon coriander seeds
- 1 cup mayonnaise
- 4 small shallots
- coarsely chopped
- 1 or jalapenos with their seeds
- finely chopped
- 3 tablespoons canned green chilies
- finely chopped
- 2 centiliters garlic
- finely chopped
- 2 tablespoons fresh cilantro
- finely chopped
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon malt vinegar
- salt
- 2 tablespoons fresh lime juice
- (up to 3)
- 6 cups green cabbage
- shredded
- 3 cups red cabbage
- shredded
- 1 large red bell pepper
- in matchsticks
- 1 large yellow bell pepper
- in matchsticks
- 1 large green bell pepper
- in matchsticks
- 2 medium carrots
- coarsely shredded
Directions
- Step 1 In a small dry skillet, toast the cumin and coriander seeds over moderate heat, stirring, until fragrant, about 2 minutes.
- Step 2 Let cool, then grind to a powder in a mortar or spice grinder.
- Step 3 In a blender or food processor, combine the mayonnaise, shallots, jalapenos, canned chilies, garlic, cilantro, maple syrup. Worcestershire, mustard, vinegar and ground spices
- Step 4 process until smooth. Season with salt and the lime juice.
- Step 5 In a large bowl, mix the green and red cabbage with the bell peppers and carrots.
- Step 6 Add the dressing and toss well to coat.
- Step 7 Refrigerate until slightly chilled or for up to 3 hours.
- Step 8 Season with salt before serving.