Chipotle coleslaw

Photo courtesy of Food & Wine Magazine

1/2 head of green cabbage- about 1 1/2 lbs., thinly sliced or shredded

1 bunch of carrots- about 1/2 lb., grated or cut into small matchsticks

2-3 scallions, thinly sliced

1/4 cup cilantro, chopped

1/3 cup mayonnaise 

1/3 cup Appalachian Naturals ranch dressing (or other ranch dressing)

1 1/2 tablespoons apple cider vinegar

1 tablespoon canned chipotle pepper in adobo sauce

1 teaspoon salt

Put the vegetables in a large bowl.  Using a food processor or blender, combine the mayonnaise, ranch dressing, vinegar, chipotle pepper and salt.  Pour the dressing over the vegetables and mix well. Taste and add more salt if needed.  Serves 6.