Ingredients

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

Directions

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.