Spicy Coleslaw
Food & Wine
Spicy Coleslaw
Food & Wine
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1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 cup mayonnaise 4 small shallots, coarsely chopped 1 to 2 jalapenos, finely chopped with their seeds 3 tablespoons finely chopped canned green chiles 2 garlic cloves, finely chopped 2 tablespoons finely chopped fresh cilantro 2 tablespoons pure maple syrup 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1 tablespoon malt vinegar salt 2 to 3 tablespoons fresh lime juice 6 cups shredded green cabbage 3 cups shredded red cabbage 1 large red bell pepper, cut into matchsticks 1 large yellow bell pepper, cut into matchsticks 1 large green bell pepper, cut into matchsticks 2 medium carrots, coarsely shredded Directions: 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 chiles, 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. The dressing can be refrigerated for up to 1 day. Serves 16.
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