| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dean, Fearing |
20 |
Servings |
INGREDIENTS
| 1 |
ts |
Cumin seeds; minced |
| 1 |
ts |
Coriander seeds |
| 1 |
c |
Mayonnaise |
| 4 |
sm |
Shallots; coarsely chopped |
| 1 |
|
Jalapenos with their seeds; finely chopped, (up to 2) |
| 3 |
tb |
Canned green chilies; finely chopped |
| 2 |
|
Cloves garlic; finely chopped |
| 2 |
tb |
Fresh cilantro; finely chopped |
| 2 |
tb |
Pure maple syrup |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Malt vinegar |
|
|
Salt |
| 2 |
tb |
Fresh lime juice; (up to 3) |
| 6 |
c |
Green cabbage; shredded |
| 3 |
c |
Red cabbage; shredded |
| 1 |
lg |
Red bell pepper; in matchsticks |
| 1 |
lg |
Yellow bell pepper; in matchsticks |
| 1 |
lg |
Green bell pepper; in matchsticks |
| 2 |
md |
Carrots; coarsely shredded |
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
Formatted by suechef@sover.net
Recipe by: DEAN FEARING SHOW #HE1A02
Posted to MC-Recipe Digest V1 #789 by Sue <suechef@sover.net> on Sep 18,
1997
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