*  Exported from  MasterCook  *
 
                               Spicy Coleslaw
 
 Recipe By     : DEAN FEARING SHOW #HE1A02
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Dean Fearing                     Salads
                 Slaw
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Teaspoon      cumin seeds -- minced
    1      Teaspoon      coriander seeds
    1      Cup           mayonnaise
    4      Small         shallots -- coarsely chopped
    1                    jalapenos with their seeds -- finely chopped ,
                         -- (up to 2)
    3      Tablespoons   canned green chilies -- finely chopped
    2      Cloves        garlic -- finely chopped
    2      Tablespoons   fresh cilantro -- finely chopped
    2      Tablespoons   pure maple syrup
    1      Tablespoon    dijon mustard
    1      Tablespoon    malt vinegar
                         salt
    2      Tablespoons   fresh lime juice -- (up to 3)
    6      Cups          green cabbage -- shredded
    3      Cups          red cabbage -- shredded
    1      Large         red bell pepper -- in matchsticks
    1      Large         yellow bell pepper -- in matchsticks
    1      Large         green bell pepper -- in 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 t a
 powder in a mortar or spice grinder.
 
 Next, in a blender, or food processor, combine the mayonnaise, shallots,
 jalapenos, canned chilies, garlic, cilantro, maple syrup, Worcestershire,
 mustard, vinegar, and ground spices, and process until smooth.  Season with
 salt and pepper and lime juice.
 
 Next, in a large bowl, mix the green and red cabbage with the bell peppers and
 carrots.  Add the dressing and toss well to coat thoroughly.  Refrigerate
 until chilled.  Approximately 3 hours.  Season with salt to taste before
 serving.
 
 Make ahead: The dressing can be refrigerated for up to 1 day ahead of time.
 
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