Fish Taco Slaw

Great for Fish or Hot & Smoky Shrimp Tacos

  • Head of cabbage, shredded

  • 1/3 purple cabbage, shredded

  • 3 large carrots, shredded or coarsely grated

Dressing

  • 1 cup plain Greek yogurt (plain full fat)

  • 1/2 cup tightly-packed fresh parsley leaves

  • 1/4 cup freshly-squeezed lime juice

  • 1/4 to 1/2 teaspoon ground cumin

  • 1/2 teaspoon fine sea salt, plus more to taste

  • 1/4 teaspoon freshly-cracked black pepper

  • 2 garlic cloves, thinly sliced

  • 1/3 C. mayo

  • 1 T Apple Cider Vinegar

  • (optional) 1 jalapeño

  • (optional) 2 green onions (just the green parts)

  1. Shred the cabbages and carrots and put in a large bowl.

  2. Combine the yogurt, parsley, lime juice, cumin, salt, black pepper, garlic, green onions & jalapeño (if using) in a food processor or immersion blender. Pulse briefly a few times until the mixtures is combined.

  3. Drizzle the sauce on top of the cole slaw, then toss until the mixture is evenly combined.

  4. Add the mayo, vinegar, and season with salt to taste.

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