Chipotle Slaw

• 1/2 head green cabbage, thinly sliced
• 1/2 head purple cabbage, thinly sliced
• 2 cups whole milk, plus more if needed for thinning
• 1 cup mayonnaise
• 2 tablespoons sugar
• 4 teaspoons white vinegar
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 2 chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce
• 2 cup fresh cilantro, barely chopped

1. Combine the shredded green and purple cabbage in a large bowl.
2. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt and chipotles and adobo sauce.
3. Add more milk if you like the dressing a little thinner.
4. Pour the dressing over the cabbage and toss to combine.
5. Just before serving, toss in the cilantro.
6. You can mix the slaw up to 2 hours before serving.

green cabbage, purple cabbage, milk, mayonnaise, sugar, white vinegar, freshly ground black pepper, cayenne pepper, kosher salt, peppers, fresh cilantro

Taken from www.foodnetwork.com/recipes/ree-drummond/chipotle-slaw.html (may not work)