In a blender or mini chop, combine the chipotles, adobo sauce, crema, oil, lemon juice, honey and salt and puree. Set aside
Cut the cabbage into quarters and remove the core. Using a knife or mandolin, shred the cabbage into thin strips. Place in a large bowl, add the shredded carrots and mix. Add the chipotle dressing and toss to coat. Cover and refrigerate until ready to serve.
Recipe courtesy of Daphne Brogdon