Sometimes, I’m super quick to use the things I get in my CSA. Peaches? Gone. Blackberries? We’re lucky they make it home. But other things, like heads of red cabbage, sort of sit for awhile, getting older and colder in my fridge, until finally Amanda says, “fish tacos!” and I say, “Okay,” and we use the cabbage.
But this cabbage made a slaw that is not just for fish tacos. That would limit its existence in the world, which was, by the way, a beautiful existence. This cabbage soared to new heights, achieved things I had not guessed were possible.
And it’s basic, which is fantastic. Truth be told, it started out as just a basic coleslaw for fish tacos (I can hear my mom saying, “Eww!” from Georgia, but for those in the know, those who have fallen under the love spell of fish tacos… you know what’s up.) But as you’ll see, we took this above and beyond tacos. We paired it with pork sandwiches, and chicken sandwiches, and y’all… it was good.
Recipe adapted from Martha Stewart
1/2 head red cabbage
Juice of 1-2 limes
1 seeded minced jalapeno pepper
1/3 cup sour cream or plain Greek yogurt
1-2 tablespoons chopped cilantro
1/4 minced red onion
Salt and pepper to taste
1. Cut the half of the cabbage head in half again (so you’re left with a quarter of a head of cabbage). On a diagonal, slice the cabbage into thin ribbons, repeating with the other quarter of the cabbage as well. Dump the ribbons into a large bowl.
2. Add lime juice, jalapenos, sour cream, cilantro, and onion, and toss to coat. Add salt and pepper and toss again, this time tasting as you go and adding salt and pepper to taste.
Chill and serve on fish tacos:
Or on a sandwich made of thinly sliced pork chops and the taco white sauce on a soft roll.
Or mix it up. Try it with chicken, steak, eggs, cheesecake. Wait. No cheesecake. Silly Dana.