Ingredients:
- 4 cups (400 g) finely shredded Green Cabbage
- 2 cups (200 g) finely shredded Red Cabbage
- 1 large (150 g) Carrot, peeled and shredded
- 1/4 cup (30 g) Red Onion, very thinly sliced
- 1/2 cup (120 ml) Mayonnaise (full-fat or reduced fat)
- 1/4 cup (60 ml) Sour Cream or Plain Greek Yoghurt
- 1/4 cup (60 ml) Fresh Lime Juice
- 1 Tbsp (15 ml) Apple Cider Vinegar
- 1 tsp (5 ml) Honey or Granulated Sugar
- 1 tsp (5 ml) Chipotle in Adobo Sauce, finely minced
- 1 clove (5 g) Garlic, minced
- 1/4 cup (15 g) Fresh Coriander (Cilantro), roughly chopped
- 1/2 tsp Fine Sea Salt, or to taste
- 1/4 tsp Freshly Ground Black Pepper, or to taste
Instructions:
- Shred the Vegetables: Using a very sharp knife or a mandoline, shred both the green and red cabbage very finely. Shred the carrot and thinly slice the red onion.
- Combine: Place all shredded vegetables into the largest mixing bowl you have.
- Prepare Chipotle: Remove one chipotle pepper from the adobo sauce and mince it finely. (Alternatively, use 1 tsp of the adobo sauce for a milder heat, discarding the pepper).
- Whisk Wet Ingredients: In a separate medium bowl, combine the mayonnaise, sour cream/yoghurt, lime juice, apple cider vinegar, and honey/sugar. Whisk thoroughly until completely smooth.
- Season the Dressing: Add the minced garlic, chipotle/adobo, coriander, salt, and pepper to the wet mixture. Whisk again until well incorporated and the dressing smells fragrant and zesty.
- Dress the Slaw: Pour the dressing over the prepared cabbage mixture.
- Toss Thoroughly: Using tongs or clean hands, toss the slaw vigorously until every piece of cabbage is lightly coated in the dressing.
- Rest (Crucial Step): Cover the bowl and refrigerate for a minimum of 30 minutes. This resting period allows the cabbage to soften slightly and the bold Baja flavours to meld.
- Final Adjustment: Just before serving, give the slaw a final toss. Taste it and adjust the seasoning: add a pinch more salt or a squeeze of lime juice if needed.