Ingredients:

  • 3 cups (225 g) Green Cabbage, finely shredded
  • 1 cup (75 g) Red Cabbage, finely shredded
  • 1 medium (75 g) Carrot, shredded or grated
  • 1/4 cup (30 g) Red Onion, very finely sliced
  • 1/2 cup (20 g) Fresh Coriander (Cilantro), chopped
  • 1/4 cup (60 ml) Mayonnaise (full-fat recommended)
  • 1/4 cup (60 ml) Sour Cream or Plain Greek Yogurt
  • 3 Tbsp (45 ml) Fresh Lime Juice
  • 1 Tbsp (15 ml) Apple Cider Vinegar
  • 1 tsp (5 ml / 5 g) Runny Honey or Granulated Sugar
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/2 tsp Ground Chipotle Powder (or cayenne)
  • 1/4 tsp Garlic Powder

Instructions:

  1. Shred the Cabbage: Using a sharp knife or a mandoline, shred both the green and red cabbage into very fine, thin strips (matchsticks). The finer the shred, the better the final texture.
  2. Grate/Slice: Grate the carrot using the large holes of a box grater. Very thinly slice the red onion.
  3. Combine the Base: Place all shredded vegetables and the chopped coriander into the large mixing bowl.
  4. Combine Wet Ingredients: In the small bowl, whisk together the mayonnaise, sour cream (or yogurt), lime juice, and apple cider vinegar until completely smooth.
  5. Add Seasonings: Whisk in the honey (or sugar), salt, pepper, chipotle powder, and garlic powder.
  6. Taste and Adjust: The dressing should be sharp, tangy, slightly sweet, and smoky. Add a splash more lime or a pinch more salt if needed.
  7. Dress Lightly: Pour about three-quarters of the dressing over the shredded vegetables. Start conservatively; we want the slaw coated, not swimming.
  8. Toss Thoroughly: Use a rubber spatula or clean hands to mix the vegetables and dressing until every piece is lightly coated.
  9. Chill: Cover the bowl tightly with cling film and refrigerate for a minimum of 30 minutes. This allows the cabbage to soften slightly and the flavors to marry properly.
  10. Check Consistency: Just before serving, remove the slaw from the fridge. If it appears too dry, add the remaining reserved dressing.
  11. Final Seasoning: Taste again. If the sharpness has dulled, a final squeeze of lime juice will wake it up. If it lacks punch, a little more salt usually does the trick.
  12. Serve immediately tucked into warm fish tacos.