- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 8 servings
Ingredients
3 canned chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce
1/2 cup Mexican crema
2 tablespoons olive oil
Juice of 1/2 lemon
2 teaspoons honey
1 teaspoon salt
1 small head green cabbage
1 cup shredded carrots
Directions
- 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.
