This slaw will go well with just about any fish you want to serve. The host of various flavors in this are a great accompaniment to most anything with fins. We especially like this slaw with our Fish Tacos (recipe here).
Red cabbage and the optional shredded carrots give this dish lots of color and it looks great on any picnic table.
Feel free to double up on this recipe. It keeps well in the refrigerator and it travels well to work or your next potluck supper. The use of red cabbage will fill you with anthocyanins. When it comes to fighting inflammation, these compounds rank high.
2 teaspoons red wine vinegar
2 tablespoons olive oil
~ juice of 2 limes
½ teaspoon garlic, minced
1/8 teaspoon black pepper
2 cups (200 g) red cabbage, thinly sliced
2 cups (150 g) romaine lettuce, chopped
1 mango, peeled, pitted and chopped
1 cup (150 g) cucumbers, peeled, seeded and cut into strips
- Combine vinegar, olive oil, lime juice, garlic, and black pepper in a small bowl.
- In large bowl and mix all other ingredients.
- Mix well and pour liquid over the slaw, tossing to mix.
- Cover and chill for at least 1 hour.
Variations—Add a chopped jalapeño for a kick, ½cup carrots for more, color, or tablespoon of more sweetness. Shred cabbage in a food processor for different texture.
