Although it’s not a traditional topping for American tacos, cabbage slaw is an essential ingredient when making fish tacos. This colorful, vinegar-dressed coleslaw can be made in just a few minutes. Use pre-shredded cabbage to make it even quicker.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
- 2 cups finely shredded green cabbage
- 1/2 cup thinly sliced red bell pepper
- 1/3 cup thinly sliced red onion
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Toss the cabbage, bell pepper, onion, vinegar and oil in a large bowl. Season with salt and pepper; toss again to combine.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
81 calories; 7g total fat; 1g total saturated fat; 0mg cholesterol; 153mg sodium; 4g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.