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“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.”
2 cups finely shredded green cabbage
½ cup thinly sliced red bell pepper
⅓ cup thinly sliced red onion
2 tablespoons seasoned rice vinegar
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
1Toss 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.