Chipolte Cole Slaw

I made this one year on the fly while camping up at Hog Farm in Northern California. It's light, spicy, creamy and extra crunchy with the addition of hicama. I hope you enjoy this one!

INGREDIENTS:

5 cups shredded cabbage, about 1 medium/large head
3 carrots, coarsely shredded
1 cup thinly sliced Red Onion
1 cup thinly sliced Jicama
1/4 cup sugar
1/2 teaspoon salt
1/4 cup vinegar
2 tablespoons olive oil
1/4 can of Chipotle Pepper in Adobo sauce
1/2 cup mayonnaise 

PREPARATION:

In a large bowl, toss cabbage, jicama, carrots, and onion. Cover and chill thoroughly. In a blender, combine sugar, salt, vinegar, Chipotle, mayonnaise and olive oil. Blends in high until pureed well. Toss sauce over the veggies and chill until ready to serve.