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

hot sauce

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.



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