Super quick, easy to make, and it's creamy and delicious with some nice crunch and freshness.
sour cream, non-fat
chipotle chili peppers
from the can
green and red, packed shredded
scallions, spring or green onions
green and pale green portions, sliced into thin rounds
tightly packed chopped fresh
Prepare the dressing:
In a medium bowl, stir together yogurt, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 teaspoon salt.
In a large bowl, toss together cabbage, green onions, and ¾ cup chopped cilantro.
Pour dressing over vegetables, toss well, and refrigerate for at least 30 minutes and up to 4 hours.
Before serving, add more salt if you like and scatter remaining ¼ cup chopped cilantro over the top.