From the post: Can’t Beat the Heat? Try Firecracker Slaw and Corn with Chipotle Butter

8-10 servings

1 medium sized head of green cabbage, washed, cored and thinly sliced crosswise to achieve long shreds
1/2 green bell pepper, very thinly sliced
3 large carrots, peeled, trimmed and grated
1 bunch scallions, thinly sliced, white and green parts
1/2 cup chopped fresh cilantro

1/4 cup mayonnaise (I use light canola mayo)
3/4 cup sour cream (I use light sour cream, but not non-fat)
juice of 1 lime
2 Tablespoons of orange juice (bottled from concentrate is fine)
2 chipotle peppers in adobo sauce, minced
2 teaspoons of the adobo sauce
kosher salt and freshly ground black pepper to taste

In a very large mixing bowl, combine the cabbage, green pepper, carrots, scallions and cilantro until well mixed. In a small bowl whisk together the mayonnaise, sour cream, lime juice, orange juice, chipotle peppers and adobo sauce until smooth and well blended. Pour the dressing over the vegetables, and stir to coat evenly. Season with salt and freshly ground black pepper to taste. Store in the fridge, and allow the flavors to blend for at least an hour before serving.

©2012 Betsy Burts, Bits and Breadcrumbs