Slightly Spicy Slaw

• 1 teaspoon Chopotle Pepper And/or Adobo Sauce
• 1 whole Green Onion (Optional)
• 2 Tablespoons Mayonnaise
• 2 Tablespoons Sour Cream Or Greek Yogurt
• 2 teaspoons Red Wine Vinegar Or Lime Juice
• 1 envelope (Single-serving Packet) Splenda (or 1 Tablespoon Sugar, Or Equivalent Sweetener Of Your Choice)
• 1/8 teaspoons Salt
• 3 cups Slaw-cut Cabbage, Or Cabbage-carrot Mix
• 1/4 bunches Cilantro (optional But Recommended)

1. Finely dice the chipotle pepper and remove any seeds. If you've never used chipotles in adobo sauce, here's what you need to know: the sauce is fairly mild, the flesh of the peppers is quite a bit hotter, and the seeds are hotter yet. So adjust what parts you use and the amount you use to your own tolerance for spiciness. Of course, it's best to start mild, taste it, then add more if you so desire.
2. Slice the green onion thinly, discarding the roots and any wilty parts of the green.
3. Put everything except the cabbage in a medium bowl, and stir till well blended. Then add the slaw and stir till all is well combined. Chill for 1-2 hours.
4. Use to top pork or fish tacos. A topping of cilantro is highly recommended.

pepper, green onion, mayonnaise, sour cream, red wine vinegar, splenda, salt, cabbage, ubc

Taken from tastykitchen.com/recipes/salads/slightly-spicy-slaw/ (may not work)