32 oz nonfat vegetable stock, divided
2 Tbsp cornstarch
1 tsp Cumin Seeds
1 jalapeño pepper, seeded and diced
1 clove garlic
1/2 shallot, chopped
1/2 Cup chopped fresh cilantro
1/4 Cup sweet Thai chile sauce, such as Mae Ploy
2 tsp Red Wine Vinegar Powder
1/2 tsp Ground Cumin
1/4 tsp Freshly Ground Black Pepper
1/4 Cup pecan pieces
1/2 tsp Chile Powder
1 Tbsp Extra Virgin Olive Oil
1/4 lb red cabbage, shredded
1/4 lb green cabbage, shredded
1 small green bell pepper, cored, seeded and thinly sliced
1 small red bell pepper, cored, seeded and thinly sliced
1 small yellow bell pepper, cored, seeded and thinly sliced
Stir 1/2 Cup vegetable stock with cornstarch in a measuring cup until blended. Bring remaining 28 oz of stock to a boil in a medium saucepan over high heat. Immediately reduce heat to a simmer, and slowly whisk in the stock-cornstarch mixture. Stir rapidly until stock thickens up, to the consistency of olive oil. (It should cling to the back of a spoon.) Allow mixture to cool to room temperature, skim off and discard any film on top.
Place cumin seeds in a dry sauté pan and toast over medium-high heat. Stir until the aroma of the seeds is released, about 1 min.
Blend together 1/4 Cup of the thickened stock in a blender with the toasted cumin seeds and remaining dressing ingredients until smooth. (Refrigerate or freeze the leftover stock.)
Heat oven to 350°F. Combine pecans, chile powder and oil in a mixing bowl; toss to coat the pecans. Arrange nuts in a single layer on a rimmed cookie sheet, and roast until the aroma of the chili powder is released, 3 to 4 minutes. Allow nuts to cool.
Combine dressing and slaw ingredients in a bowl. Toss to coat the vegetables with the dressing and distribute the nuts throughout the salad. Cover and refrigerate until ready to serve.