10 Minute Fish Taco Slaw
Ingredients
- 2 cups chopped romaine lettuce
- 2 1/2 cups red cabbage
- 1 cup grated watermelon radish
- 1 1/4 cup sour cream or greek yogurt
- 1/4 cup chopped cilantro, lightly packed
- 1 lime, zested and juiced
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
Instructions
- Remove romaine leaves from stem, then wash and pat dry with a paper towel or clean kitchen towel.
- Stack leaves on top of each other, cut in half lengthwise and then thinly slice from top to bottom. Add to a mixing bowl and set aside.
- Cut cabbage into quarters so that it's more manageable, then thinly slice from one end to the other. Add to same mixing bowl as the romaine.
- Cut tops off of the radishes, then wash and pat dry.
- Cut radishes in half and thinly slice into half moons using a knife or mandolin. Alternatively, you can grate the radish! Add to the same bowl as the romaine and cabbage.
- Wash cilantro and pat dry, then roughly chop and add to your mixing bowl.
- Zest lime over the mixing bowl.
- Cut lime in half and juice into mixing bowl.
- Add salt, pepper, cumin and sour cream to mixing bowl with other ingredients.
- Toss together until fully mixed.
- Cover and refrigerate until ready to serve.
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