Slaw for Fish Tacos
This slaw promises (+ delivers!) a tasty topping for our viral fish taco recipe, adding layers of cooling, tangy crunch. Best. Slaw. Ever.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: Cabbage Slaw for Tacos, Fish Taco Slaw, Slaw for Fish Tacos
Servings: 4 Cups of slaw
- 4 cups loosely packed shredded cabbage red or green, or a combination
- 2 green onions minced
- 3 tbsp distilled white vinegar
- 1 tsp kosher salt
- 2 tsp white sugar
In a large mixing bowl, combine the shredded cabbage and minced green onions. You can use red cabbage, green cabbage, or a combination of both, depending on your preference.
In a separate small bowl, whisk together the distilled white vinegar, kosher salt, and white sugar until the salt and sugar are fully dissolved.
Pour the vinegar mixture over the shredded cabbage and green onions in the large mixing bowl.
Toss the ingredients together thoroughly, ensuring that the cabbage is well coated with the dressing. You can use your hands or salad tongs to gently mix the slaw.
Taste the slaw and adjust the seasoning if needed. You can add more vinegar, salt, or sugar according to your taste preference.
- Finer shred: Thinly shred the cabbage for quicker flavor absorption.
- Let the slaw sit for about 10 to 15 minutes before serving. This resting time allows the flavors to meld together and for the cabbage to slightly soften.
- Before serving, taste and adjust seasonings according to your preference.
Calories: 118kcal | Carbohydrates: 26g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 2381mg | Potassium: 551mg | Fiber: 8g | Sugar: 18g | Vitamin A: 518IU | Vitamin C: 108mg | Calcium: 135mg | Iron: 2mg