1/2 teaspoon cumin 1/2 teaspoon coriander 1/2 cup gf mayonnaise 2 small shallots, chopped 1 jalapeno pepper, finely chopped 1-1/2 Tablespoons canned green chiles, chopped 2 garlic cloves, chopped 1 Tablespoon cilantro, finely chopped 1 Tablespoon pure maple syrup 1-1/2 teaspoon worcestershire sauce 1-1/2 teaspoon gf dijon mustard 1-1/2 teaspoon red wine vinegar Salt to taste
3 cups green cabbage, shredded 1-1/2 cups red cabbage, shredded 1/2 large red pepper, thinly sliced 1/2 large yellow pepper, thinly sliced 1 large green pepper, thinly sliced 1 medium carrot, shredded
In a food processor, combine cumin, coriander, mayonnaise, shallots, jalapeno peppers, canned chiles, garlic, cilantro, maple syrup, worcestershire sauce, gf dijon and red wine vinegar. Process until smooth. Adjust seasoning with salt.
In a large bowl, toss red and green cabbage with bell peppers and carrots. Add dressing and toss to coat. Refrigerate until slightly chilled.