A sweet-hot vinaigrette great on cabbage for slaw or dressing heavy greens like romaine or spinach. Toss some with mango or pineapple and red onion to make a great salsa
Ingredients:
1 tablespoon diced white onion
1 tablespoon chopped garlic
2 tablespoons dijon mustard
1/4 teaspoon ground cumin
1/2 cup diced tomato
2 tablespoons chopped cilantro
2/3 cup rice wine vinegar
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoons honey
2 tablespoons chipotle chiles in adobo
1/2 cup canola oil
Directions:
1. Place all ingredients, except the oil, in a blender or food processor and blend until very smooth. 2. Slowly add oil in a thin stream while blender/processor is running and blend until all of the oil is incorporated and emulsified.