Cabbage for Fish Tacos San Diego Recipe
A vibrant and creamy cabbage slaw perfect for topping fish tacos, combining shredded purple and green cabbage with fresh cilantro, lime juice, and a hint of cumin for a zesty flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
Ingredients
Slaw Ingredients
- ½ pound shredded purple (red) cabbage
- ½ pound shredded green cabbage
- ¼ cup roughly chopped fresh cilantro
- 3 tablespoons mayonnaise
- 2 green onions, diced
- 2 tablespoons fresh lime juice
- 1 teaspoon sea salt
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
Instructions
- Combine Ingredients: In a large mixing bowl, add the shredded purple and green cabbage, chopped fresh cilantro, diced green onions, mayonnaise, fresh lime juice, sea salt, ground cumin, and ground black pepper.
- Toss Slaw: Mix all the ingredients thoroughly until the cabbage is well coated and the slaw appears creamy and colorful, ensuring the flavors are evenly distributed.
- Serve or Store: Use the cabbage slaw immediately as a topping for fish tacos, or store it in the refrigerator in an airtight container for up to 3 days to maintain freshness.
Notes
- This slaw can be prepared ahead of time and refrigerated to allow flavors to meld.
- Use fresh lime juice for the best flavor; bottled lime juice may alter the taste.
- For a dairy-free option, substitute mayonnaise with vegan mayonnaise.
- Adjust seasoning to taste, especially the salt and cumin.