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Ingredients:
3 chipotle chilies
1 garlic clove
1 cup mayonnaise
1 salt and black pepper
1 few drops lemon juice
1/2 cabbage, coarsely shredded
Instructions:
If using dried chipotles, rehydrate by soaking in hot water until
softened. Using a mortar and pestle or food processor, mash or puree
chilies with garlic clove. Blend into mayonnaise. Stir mixture into
shredded cabbage, seasoning to taste with salt, pepper, and a few
drops of lemon juice if desired. Refrigerate until ready to serve.
Servings: 8
Truths are first clouds; then rain, then harvest and food Henry Ward Beecher
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Chipotle Chile Slaw Recipe brought to you by Mexican Recipes To-Go
