Once the fish was gone I cooked up some chicken tenders. The fish is better I think.
I love this coleslaw! This is an old recipe of mine that I found in a 1991 issue of Bon Appetit. It is the recipe from the Pine Avenue Fish House in Long Beach, California that the magazine tracked down for a reader. I used to make this to go with my Aunt Maurines baked beans and barbecued chicken and veggies. Now I discovered is works great as a topping for fish tacos. Once I have some sautéed fish or chicken, all I need to add to have a delicious taco is THIS COLESLAW! Very easy once the coleslaw is made. The coleslaw can last for a long time in the fridge without getting soggy. Super fresh and flavorful! It makes a lot, too. But it will get eaten because its hard to get tired of tacos! The only thing I alter from the original recipe is the horseradish. Sometimes I don’t add it or don’t use the full 1 tablespoon. The last time I used a horseradish mayo instead. Otherwise follow as written. Lately the fish we have been using is Swai which is very mild, sweet and very inexpensive if you can find it.
INGREDIENTS
1/2 c. mayonnaise
1/2 c. sour cream
1/4 c. fresh lemon juice
2 Tbl. Dijon mustard
2 Tbl. olive oil
2 Tbl. sugar
1 Tbl. white wine vinegar
1 Tbl. prepared horseradish
1 tsp. salt
1/2 tsp. celery seeds
1/2 tsp. pepper
8 cups shredded cabbage
(~1-1/2 lb.)
1/2 red bell pepper, cut into
matchstick-size strips
1/2 green bell pepper, cut
into matchstick-size strips
1/4 red onion, cut into
matchstick-size strips
1 carrot, shredded
2 Tbl. chopped fresh parsley
2 tsp. grated lemon peel
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PREPARATION
Combine first 11 ingredients in bowl, whisk to blend. Refrigerate dressing until cold (can be prepared 1 day ahead). Combine cabbage, bell peppers, onion, carrot, parsley, and lemon peel in large bowl. Toss with enough dressing to season to taste and serve