Ensalada de Col con Chile Rojo y Pacanas

Ingredients for Red Chilli and Pecan Slaw

• 900g nonfat vegetable stock, divided

• 2 cucharadas de maicena

• 1 cucharadita de semillas de comino

• 1 jalapeño pepper, seeded and diced

• 1 clove garlic

• 1/2 shallot, chopped

• 1/2 taza de cilantro fresco picado

• 1/4 cup sweet Thai chilli sauce, such as Mae Ploy

• 60ml apple cider (or rice wine) vinegar

• 1/2 cucharadita de comino molido

• 1/4 cucharaditas de pimienta negra recién molida

• 40g pecan pieces

• 1/2 teaspoons dark chilli powder

• 1 cucharada de aceite de oliva

• 110g red cabbage, shredded

• 110g green cabbage, shredded

• 1 small green pepper, cored, seeded and thinly sliced

• 1 small red pepper, cored, seeded and thinly sliced

• 1 small yellow pepper, cored, seeded and thinly sliced

Stir 120ml vegetable stock with cornflour in a measuring cup until blended. Bring remaining 800g stock to a boil in a medium saucepan over high heat. Reduce heat to a simmer and slowly whisk in stock-cornflour 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 60ml stock in a blender with cumin seeds and remaining dressing ingredients until smooth. (Refrigerate or freeze leftover stock.) Heat oven to 177°C. Combine pecans, chilli powder and oil in a mixing bowl; toss to coat pecans. Place nuts on a biscuit sheet and roast until the aroma of the chilli powder is released, 3 to 4 minutes. Combine dressing and slaw ingredients in a bowl. Cover and refrigerate until ready to serve.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.