It’s little wonder we find some form of cabbage relish or salad on currently wildly-popular fish tacos.
We are long used to seeing coleslaw alongside fish dishes and fish sandwiches. What is new for us is the great marriage-taste we find between toasty corn tortillas and any style of coleslaw.
Coleslaw is defined as a salad of finely sliced or grated green, red or Napa cabbage, usually moistened with a mayonnaise dressing which is usually “doctored-to-taste” by the cook. “Doctoring” frequently includes some sugar, herbs, milk for thinning, buttermilk and vinegar or lemon juice. Continue reading