Red Chile And Pecan Coleslaw Recipes

COLE SLAW WITH PECANS AND SPICY DRESSING

Cole Slaw with Pecans and Spicy Dressing image

Provided by Tyler Florence

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 head napa or savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith apples, thinly sliced
1 medium red onion, thinly sliced
1 cup pecans, toasted and chopped
Leaves from 1 bunch fresh mint, for garnish
1 tablespoon Dijon mustard
1 teaspoon sugar
1 teaspoon ground chipotle
3/4 cup mayonnaise
1 lemon, juiced
Kosher salt and freshly ground black pepper

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.

PINEAPPLE PECAN COLESLAW

Pineapple Pecan Coleslaw image

this is a sweet tasting coleslaw, nice change for a hot summer day. Got the recipe from publix grocery store and just had to share

Provided by Tami.Ticker

Categories Low Protein

Time 15m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1/2 head cabbage, finely sliced
1/2 cup pecan pieces
1 (8 ounce) can pineapple tidbits (in juice undrained)
1/2 cup coleslaw dressing

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.

RED CHILE AND PECAN SLAW

Red Chile and Pecan Slaw image

Provided by Beth Janes

Categories Salad Side Picnic Vegetarian Pecan Bell Pepper Spring Summer Healthy Cabbage Potluck Self Vegan Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 21

Ingredients

Dressing
32 ounces nonfat vegetable stock, divided
2 tablespoons cornstarch
1 teaspoon cumin seeds
1 jalapeño pepper, seeded and diced
1 clove garlic
1/2 shallot, chopped
1/2 cup chopped fresh cilantro
1/4 cup sweet Thai chile sauce, such as Mae Ploy
1/4 cup apple cider (or rice wine) vinegar
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
Slaw
1/4 cup pecan pieces
1/2 teaspoon dark chili powder
1 tablespoon olive oil
1/4 pound red cabbage, shredded
1/4 pound green cabbage, shredded
1 small green bell pepper, cored, seeded and thinly sliced
1 small red bell pepper, cored, seeded and thinly sliced
1 small yellow bell pepper, cored, seeded and thinly sliced

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.

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