Red Chile and Pecan Slaw
Red Chile and Pecan Slaw is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Stir 1/2 cup vegetable stock with cornstarch in a measuring cup until blended.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionStir 1/2 cup vegetable stock with cornstarch in a measuring cup until blended.
Bring remaining 28 ounces stock to a boil in a medium saucepan over high heat.
Reduce heat to a simmer and slowly whisk in stock-cornstarch mixture.
Stir rapidly until stock is the consistency of olive oil. (It should cling to the back of a spoon.) Cool to room temperature, skim off and discard any film on top.
Place cumin seeds in a dry sauté pan over medium-high heat.
Stir until aroma of seeds is released, about 1 minute.
Blend 1/4 cup stock in a blender with cumin seeds and remaining dressing ingredients until smooth. (Refrigerate or freeze leftover stock.) Heat oven to 350°F.
Combine pecans, chili powder and oil in a mixing bowl; toss to coat pecans.
Place nuts on a cookie sheet and roast until the aroma of the chili powder is released, 3 to 4 minutes.
Combine dressing and slaw ingredients in a bowl.
Cover and refrigerate until ready to serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.