Chipotle Coleslaw

Ingredients

• 2 Tbsp smooth Dijon mustard
• 2 garlic cloves
• 3 Tbsp turbinado sugar
• 1 tsp salt (if you have smoked salt it goes great in this recipe!)
• 1 - 3 Tbsp Tabasco Chipotle Sauce
• 1/2 cup apple cider vinegar
• 1/4 cup olive oil
• 2 seedless oranges
• 1/2 head of green cabbage, cored and very thinly shredded
• 2 carrots, peeled and grated
• 5 green onions, both green and white parts, minced

Instructions

Vinaigrette:
• Mix the mustard, garlic, sugar and salt in the food processor then add the chipotle sauce and cider vinegar. With the processor running, add the oil in a slow, thin, steady stream.
• Peel the orange with a paring knife, removing all of the white pith, then section the orange with the knife going in between the membranes to release each section.
• Put the shredded cabbage, grated carrots, minced green onions and sectioned oranges into a large bowl.
• Pour the vinaigrette over the cabbage mixture and toss well to combine. Taste and add more chipotle sauce or salt if desired.
• Let the slaw rest in the refrigerator to allow the flavors to marry. This slaw will keep, covered, in the refrigerator for 4 - 5 days.