growing grace farm’s honey citrus slaw

I love me a good fish taco.  Seriously, I have tried fish tacos from the coast of SC to TX, and from FL all the way to WI.  What I have found that makes or breaks a good fish taco (besides the freshness of the fish) is the slaw that folks add on top.  I can eat my fish taco with any kind of salsa whether it’s fruit or tomato based, but give me some torn cabbage and call it “slaw,” and, shoo mercy, I won’t be orderin’ your tacos again.

A couple of years ago, I started trying my hand with fish tacos at home, and over the course of time have come up with a slaw recipe that offers the crunchy texture of vegetables with the sweetness of a fruit salsa.  It’s pretty good and pretty easy, if I do say so myself.  I’ve also been known to make an extra bowlful as a side dish for a family cookout and never come home with any leftovers.

Growing Grace Farm’s Honey Citrus Slaw

3 cups red, white, and/or savoy cabbage, finely chopped or shredded

1 carrot, grated

2 green onions, chopped (onion and green shoot)

handful of cilantro, finely chopped

Juice of 2 limes

Juice of 1/2 orange

Couple of tablespoons of honey

1 tbsp apple cider vinegar (optional)

Celery seed (to taste)

Sea salt (to taste)

Preparation

In a bowl, toss cabbage, carrot, onions, and cilantro.  In a bowl, whisk together citrus juices, honey, celery seed, and salt.  This dressing is very simple and can be adjusted to create a flavor you enjoy.  If you like vinegar in your slaw, start by adding 1 tbsp of apple cider vinegar.  I find it adds a nicer flavor than white vinegar.

Pour dressing over slaw.  I find it has a better flavor if you make it at least 2 hours before you eat it.  It will keep a couple of days, but I bet you won’t be able to keep it around that long!

 

 

 

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