Yield: 8 servings
|Salt and black pepper|
|Few drops lemon juice|
|½||Cabbage; coarsely shredded|
If using dried chipotles, rehydrate by soaking in hot water until softened.
Using a mortar and pestle or food processor, mash or puree chilies with garlic clove. Blend into mayonnaise. Stir mixture into shredded cabbage, seasoning to taste with salt, pepper, and a few drops of lemon juice if desired. Refrigerate until ready to serve.
Copyright 1995 Karen Mintzias
Submitted By KAREN MINTZIAS On 05-25-95