1. If using dried chipotles, rehydrate by soaking in hot water until
softened.
2. Using a mortar and pestle or food processor, mash or puree chilies with
garlic clove. Blend into mayonnaise.
3. Stir mixture into shredded cabbage, seasoning to taste with salt,
pepper, and a few drops of lemon juice if desired.
4. Refrigerate until ready to serve.
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 13,
1998
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