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. Source: EatingWell Magazine, March/April 2008

John Ash



  • 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

82 calories; 7.1 g total fat; 153 mg sodium. 4.1 g carbohydrates; 0.8 g protein; Full Nutrition

Reviews (4)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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