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.

Makes 4 servings, about 1/2 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

2 cups finely shredded green cabbage
1/2 cup thinly sliced red bell pepper
1/3 cup thinly sliced red onion
2 tablespoons seasoned rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

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

NUTRITION INFORMATION: Per serving: 81 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 4 g carbohydrate; 1 g protein; 1 g fiber; 153 mg sodium; 113 mg potassium.
Nutrition bonus: Vitamin C (60% daily value).
0 Carbohydrate Servings
Exchanges: 1 vegetable, 1 1/2 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.