Chipotle Slaw

1. 1
   prep

   Shred the cabbage and carrots.

   1.Remove any wilted outer leaves from both cabbages, cut the heads into quarters, and slice out the cores.

   2.Thinly slice the green and red cabbage into fine shreds using a sharp knife or mandoline.

   3.Julienne the carrot into thin matchsticks or grate using the large holes of a box grater.
2. 2
   mix

   Make the chipotle dressing.

   1.In a small bowl, combine the minced chipotle peppers, adobo sauce, mayonnaise, yogurt, lime juice, and honey.

   2.Add the minced garlic, ground cumin, salt, and black pepper.

   3.Whisk until the dressing is smooth and evenly blended.

   TIPAdd an extra spoon of adobo sauce for more heat; taste and adjust before dressing the slaw.
3. 3
   mix

   Toss the slaw with the dressing.

   1.Place the shredded cabbage and carrots in a large mixing bowl.

   2.Pour the chipotle dressing over the vegetables.

   3.Use tongs or your hands to toss until every shred is evenly coated.

   TIPMassage the dressing into the cabbage for 30 seconds to soften the texture slightly.
4. 4
   rest · ~10 min

   Let the slaw rest for 10 minutes.

   Cover the bowl and leave at room temperature. This resting time softens the cabbage slightly and lets the smoky, tangy flavors meld together.

5. 5
   garnish

   Garnish with fresh cilantro and serve.

   Give the slaw a final toss, transfer to a serving bowl, and scatter the chopped cilantro on top. Serve at room temperature or chilled.

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