Yield: 8 Servings
|Salt and black pepper|
|Few drops lemon juice|
|½||Cabbage; coarsely shredded|
1. If using dried chipotles, rehydrate by soaking in hot water until softened.
2. Using a mortar and pestle or food processor, mash or puree chilies with garlic clove. Blend into mayonnaise.
3. Stir mixture into shredded cabbage, seasoning to taste with salt, pepper, and a few drops of lemon juice if desired.
4. Refrigerate until ready to serve.
Posted to recipelu-digest by RecipeLu <recipelu@...> on Mar 13, 1998