Chipotle Coleslaw

"    1/2  cup  mayonnaise
"    1/2  cup  sour cream
"    3  tablespoons  white vinegar
"    1  tablespoon  molasses (not blackstrap)
"    1 1/2  teaspoons  sugar
"    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.