For the salad, prepare and toss the following in a large bowl.
- 1/2 purple cabbage, shredded
- 5 small carrots, fine julienne
- 4 green onions, thinly sliced on a bias
- Handful of basil leaves, chiffonade
For the dressing, process together:
- 1 egg yolk
- 1 chipotle in adobo, chopped
- 1 clove of garlic, minced
- a few dashes of Chipotle Tabasco
- 1/4 c white vinegar or lime juice, preferred
- salt and pepper to taste
With processor running, slowly drizzle in 1/2 c canola oil until emulsified.