Creamy Tossed Cole Slaw

• 2 Cups-Green Cabbage-shredded
• 2 Cups-Red Cabbage-shredded
• ½ Cup-Carrots-shredded
• ½ Cup-Mayo
• 1-2 Each-Chipotle Peppers-packed in adobo, seeds removed, chopped fine
• 3 Tablespoons-Cider Vinegar
• 2 Tablespoons-Canola Oil
• To Taste-Kosher Salt/Black Pepper

Directions

1. In a large mixing bowl combine both cabbages and carrots.
2. In a separate bowl combine mayo, chipotle, vinegar, oil and season with salt and pepper.
3. Leave separate and refrigerate if not using immediately.
4. Add a little slaw base to cabbage/carrots and mix to combine right before serving.
5. Mix only enough to serve, cover/refrigerate for another meal.