Here is an easy recipe for a quick slaw to top fish tacos, pulled pork, or to use as a side. Coleslaw is a nice way to balance a heavy or fatty entree and add fresh and tangy flavor. This is the coleslaw I used to top my Potato Chip Crusted Fish Tacos. The recipe comes together pretty easily, especially if you have a food processor to make quick work of shredding the carrot and cabbage. If you don’t, don’t worry, you can use a cheese grater or just a knife. If you want a shortcut, buy a bag of coleslaw and just make the dressing recipe below. I would make this at least an hour before you serve it, or even the day ahead.
2 cups shredded cabbage
1 carrot, shredded
1 tablespoon chopped cilantro
2 tablespoons sliced green onion
3 tablespoons mayonnaise
3 tablespoons vinegar or lime juice
Tajin seasoning (chili pepper and lime)
salt and pepper
Mix the vegetables and cilantro in a medium mixing bowl. In a small mixing bowl, mix the mayonnaise and vinegar and seasonings to taste. Toss the cabbage with the dressing and put in the refrigerator until ready to serve.