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.