A delicious, spicy twist on coleslaw. Perfect with fish tacos. The major players are these delicious, hot, smoky, sweet peppers stored in adobo sauce. Sensitive people should use gloves to not irritate their skin when handling these.
2-3 chipotle peppers stored in adobo sauce
1 small head of fresh cabbage (2 cups shredded)
3-4 tbsp mayo
1.5 tbsp honey
1 tbsp lime juice
0.25 cup chopped red onion
0.25 tsp salt
Shred the cabbage.
Pour onto shredded cabbage and combine. Cover and allow to rest in fridge overnight.