This is a quick side dish for today’s Cinco de Mayo dinner. It has traditional coleslaw veggies amongst merely a slight twist on the dressing.
1/3 loving cup mayonnaise
1 tablespoon limejuice
2 teaspoons honey
¼ teaspoon position down cumin
1/8 to ¼ teaspoon position down chipotle chile pepper
3 cups shredded greenish cabbage
½ loving cup chopped ruby-red cabbage
1/3 loving cup chopped ruby-red onion
¾ loving cup chopped ruby-red (or yellow) bell pepper
2 tablespoons chopped cilantro (optional)
Stir together mayonnaise, juice, honey, cumin in addition to position down chipotle pepper (set aside). Combine remaining ingredients, pour chipotle dressing over, in addition to toss to mix. Serve straightaway (or chill upwardly to 24 hours).
1/3 loving cup mayonnaise
1 tablespoon limejuice
2 teaspoons honey
¼ teaspoon position down cumin
1/8 to ¼ teaspoon position down chipotle chile pepper
3 cups shredded greenish cabbage
½ loving cup chopped ruby-red cabbage
1/3 loving cup chopped ruby-red onion
¾ loving cup chopped ruby-red (or yellow) bell pepper
2 tablespoons chopped cilantro (optional)
Stir together mayonnaise, juice, honey, cumin in addition to position down chipotle pepper (set aside). Combine remaining ingredients, pour chipotle dressing over, in addition to toss to mix. Serve straightaway (or chill upwardly to 24 hours).
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