One of Mr. Foodies favorite things to eat is a good Fish Taco. A few years ago I went searching for an awesome recipe to dish up. Along the way I found this recipe and what we discovered is we absolutely love the coleslaw portion and I’ve been serving it up as a side dish alongside southwestern favorites ever since.
And just to prove my point about how much we like this dish…what you are seeing is the first stages of the recipe that I made to serve up alongside our Three Times a Week Turkey Burgers. It was raining that night and I barely had time to get the pictures of the burgers before I lost all lighting. The next day I went looking for the leftovers so I could get a few pictures and there were none left. Sooooo, I made it again when we had our Sassy Steak Kebabs and added in some red cabbage. That’s why the end result looks different from the assembly photos.
So, if you lean towards foods with a Southwest/Tex-Mex flair, give this slaw a try. It’s sure to disappear fast!
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Cilantro Coleslaw, as originally seen on Fish Taco’s with Cilantro Slaw
- 1/3 head of cabbage, shredded
- 2 tablespoons cilantro, chopped finely
- 1 green onion, sliced
- 1 teaspoon jalapeno, diced (I use more)
- 1 tablespoon mayonnaise (may need to add a little more)
- 1 tablespoon lime juice
- 1/2 teaspoon cumin
- salt and pepper, to taste
Shred cabbage, dice jalapeno and chop cilantro (I didn’t use the green onion this day.)
Combine mayonnaise, lime juice and cumin in a bowl.
Add cabbage, jalapeno and cilantro. Stir well to combine. Taste and season with salt and pepper. This is not an overly wet slaw since it was originally intended to go in a taco. If it’s too dry, add a little more mayo and/or lime juice.