Red Chile And Pecan Coleslaw Food

COLE SLAW WITH PECANS AND SPICY DRESSING

Steps:

• Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.
• In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.

RED CHILE AND PECAN SLAW

Steps:

• Stir 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.

RED CHILE AND PECAN COLESLAW

Steps:

• Preparation: Stir 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.
• Note: If you have leftovers drain off the dressing and store in a separate container.

CREAMY CRISPY COLESLAW WITH PECANS

Steps:

• Prepare the dressing by combining the mayonnaise, sour cream, vinegar, honey, lemon juice and some salt and pepper in a large mixing bowl. Whisk together to mix.
• Add the green and red cabbage, kale, carrots, apples and onions. Toss well to coat everything evenly and mix. Set aside while you toast the pecans. Set a large dry pan over medium to high heat and add the pecans. Brown the pecans all over, 5 to 6 minutes. Remove from the pan, roughly chop and then sprinkle them over the top of the coleslaw.

NEW ORLEANS COLESLAW

Steps:

• Trim and shred the cabbage; you can do this either by hand or with a food processor.
• Peel and grate the carrots, and finely slice the celery and scallions.
• Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.
• Season with salt and pepper and toss with the chopped nuts.

SPICY CHIPOTLE COLE SLAW

Steps:

• Make the dressing first. Combine the chipotle peppers, mayonnaise, honey and lime juice.
• In another large bowl, combine the cabbages, onions and carrots. Drizzle the dressing over the top, sprinkle cilantro over the whole thing, and toss well to combine.
• Season with salt and pepper as desired and chill until serving time.

THORNEHEDGE PEACH SLAW

Steps:

• Place the pecan pieces in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
• In a large bowl, mix the pecans, cabbage, 8 fresh peaches, red bell pepper, yellow bell pepper, green onions, and celery seed. Cover and chill 45 minutes in the refrigerator.
• In a blender or food processor, blend the 1/2 cup chopped peaches until smooth. Transfer to a bowl, and mix with the oil, honey, lemon juice, salt, and pepper. Chill until slaw is ready to be served, then toss with slaw to coat. Garnish slaw with mint sprigs.

COLESLAW WITH PECANS & SPICY CHILE DRESSING

Steps:

• Toss cabbage, carrots, apples, red onion, and pecans in large bowl.
• In a small bowl, stir together mayonnaise, lemon juice, mustard, sugar, salt, cumin, cayenne and pepper.
• Add to the cabbage mixture and toss well to coat.
• Cover and refrigerate for at least one hour before serving.

PINEAPPLE PECAN COLESLAW

Steps:

• place pecans in a small saute pan on medium high, cook and stir 3 to 4 minutes OR until fragrant.
• Drain the pineable reserving 1/4 cup juice (or more if you want the slaw sweeter) Place the juice and the slaw dressing in a large bowl and whisk until blended.
• Stir in the remaining ingredients until evenly coated. Chill for 2hours, stirring often. IF it seems dry add a bit more slaw dressing. It will create more juice the longer it chills.