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Spicy Coleslaw

Contributed by Dean Fearing

SERVINGS: 16

•FAST

Plus: More Vegetable Recipes and Tips

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 cup mayonnaise
4 small shallots, coarsely chopped
1 to 2 jalapeños, finely chopped with their seeds
3 tablespoons finely chopped canned green chiles
2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons pure maple syrup
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon malt vinegar
Salt
2 to 3 tablespoons fresh lime juice
6 cups shredded green cabbage
3 cups shredded red cabbage
1 large red bell pepper, cut into matchsticks
1 large yellow bell pepper, cut into matchsticks
1 large green bell pepper, cut into matchsticks
2 medium 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, jalapeños, canned chiles, 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.

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