Description: A crisp and tangy slaw with Tex-Mex flavors for use on fish tacos.
Other:
Ingredients:
Time:
10 minutes
Difficulty:
Easy
Serving Size:
N/A
1/2 large head of conventional cabbage, finely shredded, about six cups
1 handful of cilantro, very finely chopped
1/4 cup of any mild white vinegar (champagne vinegar, white balsamic, etc.)
1/4 cup regular Hellman's mayo
1 or 2 Tbsp sugar (to taste)
Zest of one lime
1/2 tsp celery seed
1/2 tsp ground jalapeno pepper (or a bit of finely diced fresh jalapeno)
Kosher salt and fresh black pepper to taste
Instructions:
Place the shredded cabbage into a large bowl.
In small jar with a tight lid, place the rest of the ingredients and shake until well blended.
Taste for seasoning and adjust salt/pepper/heat/sugar to suit your preferences.
About an hour or so before serving, pour the dressing over the cabbage and stir to coat.
There may not seem to be enough dressing for the cabbage, but the cabbage will release liquid as it sits and if you add too much dressing, the slaw will be goopy and too wet.
I have been wanting to try this since I first saw it.....WHOA, SO GOOD! Thanks! The whole family gave it a big thumbs up!
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