The tastiest slaw ever

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 (10 ml) red wine vinegar
2 tablespoons (30 ml) 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

1. Combine vinegar, olive oil, lime juice, garlic, and black pepper in a small bowl.
2. In large bowl and mix all other ingredients.
3. Mix well and pour liquid over the slaw, tossing to mix.
4. 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.

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The tastiest slaw ever tosses red cabbage and romaine with mango, cucumber strips, and a lime-garlic vinaigrette - the bright, crunchy side that makes any fish dinner sing. It is built for fish tacos but travels to potlucks without complaint. Chill it an hour and the flavors settle in.

Pro Tips

• Slice the cabbage thin - a food processor shredding disk gives a different, softer texture the recipe likes.
• Seed and strip the cucumbers; wet seeds make the slaw pool dressing at the bottom of the bowl.
• Chill at least 1 hour so the lime and vinegar soften the cabbage just enough to stop it squeaking.
• Optional shredded carrots add color alongside the red cabbage's anthocyanins.

Frequently Asked Questions

What should I serve it with?

Any fish works - the recipe's own favorite is its Fish Tacos.

Does it travel well?

Yes - it keeps in the refrigerator and travels to work or a potluck supper without wilting.

How do I add a kick?

A chopped jalapeno is the variation, with more carrots for color and a touch more sweetener if you like.

Recipe Card

Stav Kogan

The tastiest slaw ever

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tsp red wine vinegar
• 2 tbsp olive oil
• ½ tsp garlic, minced
• 1/8 tsp 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
• In large bowl and mix all other ingredients.

Method

 

1. Combine vinegar, olive oil, lime juice, garlic, and black pepper in a small bowl.
2. Mix well and pour liquid over the slaw, tossing to mix.
3. Cover and chill for at least 1 hour.

Tried this recipe?

Let us know how it was!