SCRUMPTIOUS Saturdays: Chipotle Cole Slaw

Here's a winner that's easy to make, good for you, and goes with a range of entrees, from vegetarian to carnivorous. This Chipotle Cole Slaw is spicy, it's crunchy, it's great for a summer lunch or dinner. It tastes like food should taste, invigorating, delicious, and authentic. And, and it would be really, really hard to mess up. Another Sunset Magazine-inspired adaptation.

Equipment: chopping board, good knife for chopping. mixing bowl, measuring spoons and cups, plastic wrap, wood fork or spoon.

Ingredients: for the salad...1 large cabbage, 1 cup shredded carrots, 1 cup broccoli slaw, 1 cup chopped cilantro leaves, 7 green onions, 1 small can, chipotle peppers in adobo sauce (remove the peppers you need, then reserve 2 tbsp. adobo sauce). For the dressing...1/2 cup mayonnaise (vegan or not), 1/2 cup sour cream, 3 tbsp. white vinegar, 1 tbsp. molasses.

Notes: Make dressing first, mixing thoroughly. Chop all vegetables and place in mixing bowl. Dice peppers as best you can, and add to salad mixture; toss in. Add dressing mixture, then the adobo sauce. Toss thoroughly. It's best if you chill before eating. Also, be very careful adding the chipotle peppers; add just a little, toss thoroughly, and see if you like the heat. If you need to add more, do so. The original recipe called for red cabbage, which is not in season near me--I used the carrots and slaw as a substitute; worked great. With beer and pulled pork, or BBQ-flavored fried or sauteed tempeh with onions, this slaw adds to it all.