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 preshredded cabbage to make it even quicker.

John Ash
Source: EatingWell Magazine, March/April 2008


Ingredient Checklist


Instructions Checklist
  • Toss cabbage, bell pepper, onion, vinegar and oil in a large bowl. Season with salt and pepper; toss again to combine.



Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition Facts

81.5 calories; protein 0.8g 2% DV; carbohydrates 4.1g 1% DV; exchange other carbs 0.5; dietary fiber 1.4g 6% DV; sugars 2.3g; fat 7.1g 11% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 618IU 12% DV; vitamin c 37.3mg 62% DV; folate 25.5mcg 6% DV; calcium 17.9mg 2% DV; iron 0.3mg 2% DV; magnesium 7.5mg 3% DV; potassium 113.8mg 3% DV; sodium 152.8mg 6% DV; thiaminmg 4% DV.

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I mostly use recipes as a guide. This one is very easy to adapt and everyone always loves it. Read More
Rating: 4 stars
I had lots of slaw left over. You could cut the recipe but that would be a waste. Use it on a sandwich the next day at lunch in place of lettuce. Yum! Read More
Rating: 5 stars
This is fabulous on the salmon tacos! Read More
Rating: 5 stars
Fabulous Read More
Rating: 5 stars
awesome when in fridge for a day Read More