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


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

82 calories; 7.1 g total fat; 1 g saturated fat; 153 mg sodium. 114 mg potassium; 4.1 g carbohydrates; 1.4 g fiber; 2 g sugar; 0.8 g protein; 618 IU vitamin a iu; 37 mg vitamin c; 25 mcg folate; 18 mg calcium; 8 mg magnesium;

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