Three tablespoons of finely chopped canned green chilies
Two finely chopped garlic cloves
Two tablespoons of finely chopped fresh cilantro
Two tablespoons of pure maple syrup
One tablespoon of Worcestershire sauce
One tablespoon of Dijon mustard
One tablespoon of malt vinegar
Salt
2 to 3-tablespoons of fresh lime juice
6 cups of shredded green cabbage
3 cups of shredded red cabbage
One large bell pepper, sliced into matchsticks
One large yellow pepper cut into matchsticks
One large green pepper, sliced into matchsticks
Two medium carrots, coarsely shredded
Directions
Toast the cumin seeds and coriander in a small, dry skillet over a moderate heat. Stirring constantly, toast them until fragrant. This should take about 2 minutes.Allow to cool, and then grind into a fine powder using a spice grinder or mortar.
Combine the mayonnaise with the shallots and garlic in a food processor or blender. Add the Worcestershire sauce, mustard, garlic, cilantro (if using), maple syrup, canned chiles, and spices.Add salt and lime juice.
Mix the carrots, bell peppers, and green cabbage in a large mixing bowl.Add the dressing to the bowl and mix well.Refrigerate for 3 hours or until the salad is slightly chilled.Before serving, season with salt.
