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You are here: Home / Baja California / Perfecting a Mexican Slaw Recipe

Perfecting a Mexican Slaw Recipe

June 25, 2020 by marty Leave a Comment

One of the best components of a classic Baja California Fish Taco is the crunchy slaw.

Over the years, my “healthy” slaw recipe has evolved from the traditional mayo style to a pickled preparation using Apple Cider Vinegar. This creates a fresh-flavorful blend that serves crisp the first night and then keeps well in the refrigerator for a few days to top off burritos, salads, and sandwiches with some colorful acidic texture.

You can vary the mixture of the freshies with what’s on hand—

Ingredients—

1/2 head- Green Cabbage chopped  

1/2 Red Onion chopped

1 cup Cilantro fresh chopped

2 Jalapeño Chilies— fire roasted then chopped

1 cup Carrots— grated  

1 cup Apple Cider Vinegar

3 Garlic Cloves— pressed & chopped

2 tablespoons Agave or Honey

1 tablespoon Cumin ground 

2 tablespoons Mexican Oregano

1 teaspoon ground cumin

6 dashes hot sauce

kosher salt and freshly ground black pepper to taste

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©Marty Hiester- Creative Commons (CC by NC 3.0)

Captured on the SonyA7, 28-70mm Zoom, post in Adobe Photoshop

#bajacalifornia #bajacaliforniamexico #BajaCaliforniaNorte #Mexico #MARTYhiester #Foodography #Foodstagramming #BeautifulCuisine #FoodPhotographer #FoodOfInstagram #FISHTACOS #mexicanfood #mexicanfoodlover #mexicanfoodpics #mexicanfoodmyway #mexicanfoodlove

Filed Under: Baja California, Food Photography

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Marty Hiester— Photographer

Dreamwood Bay
Liberty Lake, Washington
99019

E MARTY@MARTYhiester.com

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About Marty

I’m been honored to visit some incredible places and photograph some of the world’s most amazing sights.

In today’s digital world, there’s more studio work on my list of passions— food photography & still life craziness have been added to the quiver!

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