Chipotle Coleslaw

• 12 cup mayonnaise (Hellman's or Best Foods)
• 12 cup real sour cream
• 3 tablespoons white vinegar
• 1 tablespoon molasses (not blackstrap)
• 1 12 teaspoons sugar
• 1 canned chipotle chile (minced)
• 2 tablespoons adobo sauce, from the can
• 1 teaspoon kosher salt
• 6 cups packed green cabbage
• 6 cups packed red cabbage
• 7 scallions (sliced into thin rounds)
• 1 cup fresh cilantro (chopped and packed tightly into the cup)

1. Prepare the dressing by stirring together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 teaspoons salt.
2. In large bowl, toss together cabbage, green onions, 3/4 cup of the chopped cilantro.
3. pour dressing over vegetables tossing well.
4. Refrigerate for at least 30 minutes and up to 4 hours.
5. Before serving, add more salt if desired and scatter remaining cilantro over top.

mayonnaise, sour cream, white vinegar, molasses, sugar, chile, adobo sauce, kosher salt, green cabbage, red cabbage, scallions, fresh cilantro

Taken from www.food.com/recipe/chipotle-coleslaw-249780 (may not work)