TEX-MEX COLESLAW
1/2 c. Mayonnaise
1/4 c. Chipotle peppers in Adobo Sauce
2. TBL fresh Lime juice
2 TBL honey
1 tsp ground Cumin
Sea Salt and Ground Black Pepper to taste
1 medium head green cabbage, shredded
2 medium carrots, finely shredded
1 small onion, halved and thinly sliced
1/4 c. fresh Cilantro, chopped
Combine the first six ingredients in a large mixing bowl;
Blend well.
Add remaining ingredients and toss to coat.
Cover and refrigerate at least thirty minutes before serving.
1/2 c. Mayonnaise
1/4 c. Chipotle peppers in Adobo Sauce
2. TBL fresh Lime juice
2 TBL honey
1 tsp ground Cumin
Sea Salt and Ground Black Pepper to taste
1 medium head green cabbage, shredded
2 medium carrots, finely shredded
1 small onion, halved and thinly sliced
1/4 c. fresh Cilantro, chopped
Combine the first six ingredients in a large mixing bowl;
Blend well.
Add remaining ingredients and toss to coat.
Cover and refrigerate at least thirty minutes before serving.
