I invented a recipe! This was cobbled together from typing "chipotle chile slaw" into Epicurious. It came back with about thirty recipes; I pulled ideas from about four of them. I was mostly inspired by the chipotle mayonnaise we make with the Baja fish tacos from the Cook's Illustrated 30 Minute Recipe book. It's YUMmy.
Slaw with Chipotle and Cilantro
1/2 of a small head red cabbage
1/2 of a small head green cabbage
Slice the cabbage very thin (I did it by hand but you could certainly use a food processor). Place shredded cabbage in colander in the sink and toss with about two tablespoons of salt. Let the cabbage wilt for about an hour. Rinse cabbage thoroughly and drain (a salad spinner works great).
In a large mixing bowl, whisk together:
1/2 cup mayonnaise
1/4 cup sour cream
1/2 bunch of cilantro, washed and chopped
3 T. freshly-squeezed lime juice
3 chipotle peppers in adobo sauce, chopped fine
1/2 teaspoon of some of the adobo sauce in the jar with the peppers
2 T. honey
1 T. apple cider vinegar
1/2 teaspoon cumin
salt and pepper
When the sauce is combined, add the well-drained cabbage and toss until evenly coated.
We served this Mexican-inspired slaw with ground beef tacos and a package of Mexican rice. I'd like to also try it with simple blackened salmon. ¡Muy delicioso!