Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      cumin seeds -- minced
   1      teaspoon      coriander seeds
   1      cup           mayonnaise
   4      small         shallots -- coarsely chopped
   1      or 2          jalapenos with their seeds -- finely chopped
   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

Preparation:

In a small dry skillet, toast the cumin and coriander seeds over moderate heat, stirring, until fragrant, about 2 minutes. Let cool, then grind to a powder in a mortar or spice grinder. In a blender or food processor, combine the mayonnaise, shallots, jalapenos, canned chilies, garlic, cilantro, maple syrup. Worcestershire, mustard, vinegar and ground spices; process until smooth. Season with salt and the lime juice. In a large bowl, mix the green and red cabbage with the bell peppers and carrots. Add the dressing and toss well to coat. Refrigerate until slightly chilled or for up to 3 hours. Season with salt before serving. Make Ahead: The dressing can be refrigerated for up to 1 day