Mexican Coleslaw
   
   small head red cabbage shredded (or green or a mix of both)
   1 large carrot shredded (about 1.5 to 1.75 cups)
   1 bunch green onions, divided
   2 whole fresh jalapeņos or serranos 
   1 bunch cilantro, divided
   juice from 1 large lime
   1/2 cup mayonnaise adjust to taste
   3/4 cup plain full fat Greek yogurt
   1/2 teaspoon salt adjust to taste
   
   Cut the large ends off the peppers. Slit the peppers lengthwise and scoop out the seeds and membranes. Add to the blender. Add mayonnaise and yogurt. Squeeze in the lime juice. Add about half the cilantro and add the salt. Cut the green part off of about half a bunch of green onions and add that green part to the blender. Blend until you have a homogeneous dressing. Then taste it to see if it needs more pepper flavor, more lime or more onion.
   
   Chop the cabbage and carrot. I have been striving to have the cabbage mix look like toothpicks. The best way is to slice the cabbage on a slicer set to about 0.050" thick.
   I grate the carrot but I peel it and cut it into long lengths and stack those inside the tube of the food processor like logs. Presented sideways to the shredding blade, the carrot comes out in longer strips. 
   
   Add these vegetables to a large bowl then add dressing and mix until well combined.
   
   Refrigerate for at least 2 hours, preferably overnight.
   
   ideas
   walnuts
   chipotle in adobo pureed into sauce
   radish
   jicama
   apple (sprinkle lemon juice to keep from browning)