(makes one large bowl)

1 head green cabbage, thinly sliced

Zest of one large orange

½ a bunch of cilantro, finely chopped

2 T chipotle puree

1/3 C mayonnaise

Salt to taste

Slice cabbage in half. Remove core. Slice very thinly. Add remaining ingredients and mix. Chill. Chipotle and mayo portions can vary depending on your heat tolerance and the size of the cabbage. When selecting the cabbage, choose one that does not feel “heavy”. The slaw is great on tacos, sandwiches, or as a side with grilled pork, chicken or fish.

Process a small can of chipotle in adobo sauce for the puree.