Chipotle Coleslaw

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons white vinegar
• 1 tablespoon molasses (not blackstrap)
• 1 1/2 teaspoons sugar
• 1 small canned chipotle chile, minced, plus 2 tsp. adobo sauce from the can
• About 1 tsp. kosher salt
• 6 cups each packed shredded green and red cabbage
• 7 green onions, green and pale green portions, sliced into thin rounds
• 1 cup tightly packed chopped fresh cilantro leaves

1. Prepare the dressing: In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 tsp. salt.
2. In a large bowl, toss together cabbage, green onions, and 3/4 cup chopped cilantro. Pour dressing over vegetables, toss well, and refrigerate for at least 30 minutes and up to 4 hours. Before serving, add more salt if you like and scatter remaining 1/4 cup chopped cilantro over the top.
3. Note: Nutritional analysis is per serving.

mayonnaise, sour cream, white vinegar, molasses, sugar, chipotle chile, kosher salt, cabbage, green onions, cilantro

Taken from www.myrecipes.com/recipe/chipotle-coleslaw (may not work)