Creamy Chipotle Cabbage Slaw

Use with fish tacos or pulled pork.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  cups  shredded green cabbage (1 medium to large cabbage)
• 1  cup  shredded purple cabbage
• 2  medium carrots, shredded
• 1  small red onion, very thinly sliced
• 3  large scallions, thinly sliced (white and light green parts)
• 1  jalapeno, minced (discard the seeds and ribs if you want less heat)
• 1⁄2 cup mayonnaise
• 1⁄2 cup  plain  Greek yogurt (preferably full fat) or 1⁄2 cup sour cream (preferably full fat)
• 1⁄4 cup  freshly squeezed lime juice or 1⁄8 cup  freshly squeezed lime juice plus 1/8 cup white wine vinegar or 1⁄8 cup apple cider vinegar
• 2  tablespoons granulated sugar or 2  tablespoons honey
• 1  teaspoon ground cumin
• 1  teaspoon  dried chipotle powder
•  sea  salt & freshly ground black pepper, to taste

Directions

1. Combine the cabbages, carrots, onion, scallions, and jalapeno in a large bowl.
2. In a medium bowl, whisk the mayonnaise, yogurt or sour cream, lime juice or lime juice and vinegar, sugar or honey and the cumin and chipotle powder until smooth and creamy.
3. Pour the dressing over the cabbage mixture and toss to combine. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes before serving and up to 2 days. (If refrigerating for more than an hour or so, drain off any liquid that pools at the bottom of the bowl prior to serving.).