Recipe courtesy of Ree Drummond

Chipotle Slaw

Name: Chipotle Slaw
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 8 servings
Ingredients: 1/2 head green cabbage, thinly sliced; 1/2 head purple cabbage, thinly sliced; 2 cups whole milk, plus more if needed for thinning; 1 cup mayonnaise; 2 tablespoons sugar; 4 teaspoons white vinegar; 1 teaspoon freshly ground black pepper; 1/2 teaspoon cayenne pepper; 1/2 teaspoon kosher salt; 2 chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce; 2 cup fresh cilantro, barely chopped

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 8 servings

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Ingredients

1/2 head green cabbage, thinly sliced

1/2 head purple cabbage, thinly sliced

2 cups whole milk, plus more if needed for thinning

1 cup mayonnaise

2 tablespoons sugar

4 teaspoons white vinegar

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon kosher salt

2 chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce

2 cup fresh cilantro, barely chopped

Directions

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Watch how to make this recipe.

Combine the shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt and chipotles and adobo sauce. Add more milk if you like the dressing a little thinner.
Pour the dressing over the cabbage and toss to combine. Just before serving, toss in the cilantro. You can mix the slaw up to 2 hours before serving.