In Your Face Chipotle Slaw

• 3 cups shredded white cabbage (can also use savoy)
• 3 cups shredded red cabbage
• 12 cup shredded carrot
• 12 cup cilantro leaf, chopped
• 1 ounce dried chipotle chile, stems removed
• 1 ounce ancho chili, stems removed (mulatto or chimayo chili can be substituted)
• 12 teaspoon achiote paste (or powder)
• 1 tablespoon Dijon mustard
• 1 tablespoon white onion, diced
• 13 cup tomato paste
• 14 teaspoon cinnamon
• 14 teaspoon ground cumin
• 1 tablespoon mexican unrefined unbleached cane sugar, grated (known as piloncillo)
• 14 cup red wine vinegar
• 1 12 teaspoons salt
• 14 cup olive oil

1. NOTE: the original Sweet Chipotle Dressing is posted here on Recipezaar: Recipe #66933.
2. I manipulated the recipe a bit and posted my own version.
3. Soak the dried chili peppers until softened.
4. Combine the chilis with the remaining dressing ingredients and blend well.
5. In large, non-reactive bowl combine both cabbage varieties and the 3/4 cup of the prepared chipotle dressing.
6. Toss well.
7. Garnish with cilantro sprigs.
8. Refrigerate at least 1 hour.
9. Keep chilled until served.

shredded white cabbage, shredded red cabbage, carrot, cilantro leaf, chipotle chile, ancho chili, achiote paste, mustard, white onion, tomato paste, cinnamon, ground cumin, unrefined unbleached cane sugar, red wine vinegar, salt, olive oil

Taken from www.food.com/recipe/in-your-face-chipotle-slaw-139355 (may not work)