Ingredients

2 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

Preparation

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.

Read more at: http://www.foodnetwork.com/recipes/daphne-brogdon/spicy-cabbage-salad.html#communityReviews?oc=linkback