Ingredients

• 3 Scallions, diced
• 1/2 head Green Cabbage, shredded or diced
• 1/2 head Red Cabbage, shredded or diced
• 1 Red Bell Pepper, diced
• 2 large Carrots, grated
• 1/4 Red Onion, diced
• 1 Jalapeno, finely diced
• 2 Tbsp Dijon Mustard
• 1 Tbsp Chipotle Pepper in Adobo, pureed
• 1/4 cup Rice Vinegar
• 3 Cloves Garlic
• 2 Limes, juiced
• 1.5 cups Olive Oil
• 1/4 tsp Fresh Ground Black Pepper
• 1 tsp Salt
• 2 tsp Sugar

Directions

1. In a food processor add the dijon mustard, chipotle pepper in adobo puree, garlic, rice vinegar, and the juice of 2 limes then puree until smooth.
2. While the processor is running, add the olive oil in a steady stream to emulsify the vinaigrette.
3. Add salt to taste
4. Toss all the vegetables together
5. Add salt, black pepper, sugar and chipotle vinaigrette.
6. Toss to combine
7. Let coleslaw sit refrigerated overnight in a covered bowl to marry the flavors