Chipotle Coleslaw

• 1/2 cup yogurt, low-fat
• 1/2 cup sour cream, non-fat
• 3 tablespoons white vinegar
• 1 tablespoon molasses
• 1 1/2 teaspoons sugar
• 1 small chipotle chili peppers minced, canned
• 2 teaspoons adobo sauce from the can
• 1 teaspoon kosher salt
• 6 cups cabbage green and red, packed shredded
• 7 each scallions, spring or green onions green and pale green portions, sliced into thin rounds
• 1 cup cilantro tightly packed chopped fresh

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

yogurt, sour cream, white vinegar, molasses, sugar, chili peppers, adobo sauce, kosher salt, cabbage, scallions, cilantro

Taken from recipeland.com/recipe/v/chipotle-coleslaw-49622 (may not work)