Title: Spicy Coleslaw
Categories: Dean, Fearing
Yield: 20 Servings

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

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 on Sep 18,
1997