So, imagine my surprise when I discovered that coleslaw is actually great when prepared, as with a tossed salad, just before serving with a minimum of moist ingredients to make it, er, soupy.
Since my weekly farm box contained a head of cabbage I decided to prepare fish tacos with coleslaw. This is another South Texas discovery: the combo of fish tacos with slaw is divine.
For the slaw:
cabbage, thinly crosscut and sliced into 2-inch julienne (approx 2 cups)
onion, approximately 1/8 cup chopped (or to taste)
1 tablespoon Louisiana red sauce
1 teaspoon fish sauce
1/2 teaspoon cajun seasoning (optional)
1/2 teaspoon tumeric
1/4 teaspoon smoked paprika (optional)
fresh ground pepper
1/4 cup dried cranberries (craisins)
1/4 cup lightly chopped cilatro, stems included (optional)
mayonnaise, just enough to add moisture to the mix and adhere seasonings to slaw.
Mix ingredients together but hold on the mayo until just before service. The ingredients may be prepped in advance and mixed together just before service, as well. Since all the cilantro-haters are away from home I could add some fresh cilantro (yum) to the mixture! As with dressing any salad, this should be the last thing that you do before taking the food to the table.
red sauce & fish sauce (which smells horrid but adds something amazing!)
Creole seasoning, paprika, and tumeric
cabbage, onion, and cilantro prior to seasonings
I used the frozen tortilla-crusted tilapia from Costco. I have done a previous post about fish tacos, but the slaw is different in this one!
Tortillas: I used low-carb. Prior to serving, heat a pan to medium high heat. Working quickly, place a tortilla in the pan and flip over after 5-10 seconds. Flip two or three times, then remove to an insulated wrap to retain warmth. Dishtowels will serve if you don't have a tortilla warmer. Repeat with each tortilla. Tortillas are ALWAYS tastier when warmed up this way. Avoid microwaving them as it makes them tough.
A great addition is sliced avocado with more red sauce!