A different slaw for fish tacos

Contributed by Preston Maring, MD

A different slaw for fish tacos

Maybe a few of you have tried my fish taco offering posted a while ago. It was really good.  Always on the lookout for new, tasty, and healthy versions of dishes I have made before, I found this version of slaw online.  

It's from Mark Bittman's "How to Cook Everything" and modified a little. I topped ancho chili powder crusted flaked halibut in whole wheat tortillas with this slaw.

Worth trying.  For sure.

Servings: 8 tacos


  • 2 tablespoons Dijon mustard
  • 2 tablespoons sherry or red wine vinegar.  You can also use freshly squeezed lemon juice but I might reduce the oil a little because lemon juice is not as strong an acid as the vinegar.
  • 1 clove garlic, minced
  • 1 1/2 inches of a jalapeno, minced
  • 1/4 cup extra virgin olive oil
  • 1/2 head green and 1/2 head red cabbage, shredded
  • 1 red, orange, or yellow bell pepper seeded, diced or shredded
  • 1 bunch scallions, chopped
  • Salt and freshly ground pepper to taste
  • 1/4 cup chopped fresh parsley


  1. To make the dressing, whisk mustard, vinegar, garlic, and chili together then whisk in olive oil. 
  2. Combine cabbage, peppers, and scallions.  
  3. Season to taste and refrigerate for at least an hour.  
  4. Drain off collected liquid.   
  5. Toss with dressing and parsley.  

Such a great slaw — and no mayo.