Perfecting a Mexican Slaw Recipe

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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