| 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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