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Chipotle Chile Slaw

none

3 chipotle chilies
1 garlic clove
1 cup mayonnaise
salt and black pepper
few drops lemon juice
1/2 cabbage; coarsely shredded

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. Posted to the BBQ List by Carey Starzinger on Apr 04, 1996. - - - - - - - - - - - - - - - - - -

Yield: 8 servings

Preparation Time: 0:00


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