Spicy Coleslaw

  • SERVINGS: 16


  1. 1 teaspoon cumin seeds
  2. 1 teaspoon coriander seeds
  3. 1 cup mayonnaise
  4. 4 small shallots, coarsely chopped
  5. 1 to 2 jalapeños, finely chopped with their seeds
  6. 3 tablespoons finely chopped canned green chiles
  7. 2 garlic cloves, finely chopped
  8. 2 tablespoons finely chopped fresh cilantro
  9. 2 tablespoons pure maple syrup
  10. 1 tablespoon Worcestershire sauce
  11. 1 tablespoon Dijon mustard
  12. 1 tablespoon malt vinegar
  13. Salt
  14. 2 to 3 tablespoons fresh lime juice
  15. 6 cups shredded green cabbage
  16. 3 cups shredded red cabbage
  17. 1 large red bell pepper, cut into matchsticks
  18. 1 large yellow bell pepper, cut into matchsticks
  19. 1 large green bell pepper, cut into matchsticks
  20. 2 medium carrots, coarsely shredded
  1. 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.
  2. 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.
  3. 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.