Chipotle Chile Slaw

Course : Coleslaws
Serves: 8
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3 medium chipotle chilies
1 cloves garlic clove
1 cup mayonnaise
1 teaspoon salt and black pepper
4 drops few drops lemon juice
1/2 medium cabbage -- coarsely shredded

Preparation / Directions:

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.

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