Lemon Coleslaw for Fish Tacos

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Once the fish was gone I cooked up some chicken tenders.  The fish is better I think.


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I love this coleslaw!  This is an old recipe of mine that I found in a 1991 issue of Bon Appetit.  It is the recipe from the Pine Avenue Fish House in Long Beach, California that the magazine tracked down for a reader.  I used to make this to go with my Aunt Maurines baked beans and barbecued chicken and veggies.  Now I discovered is works great as a topping for fish tacos.  Once I have some sautéed fish or chicken, all I need to add to have a delicious taco is THIS COLESLAW!  Very easy once the coleslaw is made.  The coleslaw can last for a long time in the fridge without getting soggy.  Super fresh and flavorful!  It makes a lot, too.  But it will get eaten because its hard to get tired of tacos!  The only thing I alter from the original recipe is the horseradish.  Sometimes I don’t add it or don’t use the full 1 tablespoon.  The last time I used a horseradish mayo instead.  Otherwise follow as written.  Lately the fish we have been using is Swai which is very mild, sweet and very inexpensive if you can find it.


1/2 c. mayonnaise
1/2 c. sour cream
1/4 c. fresh lemon juice
2 Tbl. Dijon mustard
2 Tbl. olive oil
2 Tbl. sugar
1 Tbl. white wine vinegar
1 Tbl. prepared horseradish
1 tsp. salt
1/2 tsp. celery seeds
1/2 tsp. pepper
8 cups shredded cabbage
(~1-1/2 lb.)
1/2 red bell pepper, cut into
matchstick-size strips
1/2 green bell pepper, cut
into matchstick-size strips
1/4 red onion, cut into
matchstick-size strips
1 carrot, shredded
2 Tbl. chopped fresh parsley
2 tsp. grated lemon peel
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Combine first 11 ingredients in bowl, whisk to blend. Refrigerate dressing until cold (can be prepared 1 day ahead). Combine cabbage, bell peppers, onion, carrot, parsley, and lemon peel in large bowl. Toss with enough dressing to season to taste and serve