Ingredients

• 3 canned chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce
• 1/2 cup Mexican crema
• 2 tablespoons olive oil
• Juice of 1/2 lemon
• 2 teaspoons honey
• 1 teaspoon salt
• 1 small head green cabbage
• 1 cup shredded carrots

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Instructions

1. Watch how to make this recipe.
2. In a blender or mini chop, combine the chipotles, adobo sauce, crema, oil, lemon juice, honey and salt and puree. Set aside
3. Cut the cabbage into quarters and remove the core. Using a knife or mandolin, shred the cabbage into thin strips. Place in a large bowl, add the shredded carrots and mix. Add the chipotle dressing and toss to coat. Cover and refrigerate until ready to serve.