" 1 small canned chipotle chile, minced, plus 2 tsp. adobo sauce from the can
" About 1 tsp. kosher salt
" 6 cups each packed shredded green and red cabbage
" 7 green onions, green and pale green portions, sliced into thin rounds
" 1 cup tightly packed chopped fresh cilantro leaves
1. Prepare the dressing: In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 tsp. salt.
2. In a large bowl, toss together cabbage, green onions, and 3/4 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 1/4 cup chopped cilantro over the top.