Southwest Slaw

I made this rendition of coleslaw to go along with fish tacos (I will post the recipe for them soon) and both Casey and I loved it. We love spicy things, and this slaw had just the right amount of kick. Not your typical, goopy, mayo-y slaw. I pretty much can't stand mayo so this works really well for me. This would be great as a side or on burgers, tacos, anything really! Adapted from patiodaddio on Tasty Kitchen.

Ingredients:

Slaw

¼ heads green cabbage, sliced thin

⅛ heads red cabbage, sliced thin (alternatively, you can do what I did and buy a bag of premade coleslaw mix)

¼ medium red onion, sliced very thin

¼ cup cilantro, chopped (reserve some for garnish, if desired)

Dressing

3 tablespoons mayonnaise

2 whole limes, juiced
1 whole chipotle chile, in adobo sauce (from a can)
1 tablespoon adobo sauce (from the can)

1 teaspoon garlic salt

Directions:

Combine the red and green cabbage, onion, and cilantro in a large bowl.

Blend all of the dressing ingredients together using a stick blender or a food processor until fully combined.

Add the dressing to the cabbage mixture, a little at a time, tossing to coat. Continue adding more dressing until the cabbage mixture is evenly coated.

Cover and refrigerate for 30 minutes prior to serving. Garnish with reserved cilantro.

Makes roughly 4 cups.