This is a great tasty coleslaw recipe, perfect coleslaw for fish tacos topping a pulled pork sandwich or fish tacos, made with a hot vinegar dressing. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.
The hot dressing used wilts the cabbage somewhat and acts as a marinade, but leaves the shredded cabbage with the perfect amount of crunch so it doesn’t become a soggy mixture, but a vibrant and fresh addition to your menu. Assembled in minutes, the cabbage needs to be chilled for a few hours before serving, so it’s cold and delicious. A simple apple cider vinegar dressing adds the perfect coat of flavor to any cabbage of your liking and makes this mixture a great addition to any meat-heavy meal, but also a wonderful base for other dishes. Combine shredded cabbage or coleslaw mix with the sliced onion. Combine the dressing ingredients in a saucepan and bring to a boil. Pour the hot dressing over the cabbage and toss well to coat. Cool the coleslaw slightly, cover, and then refrigerate until serving time.
Add shredded carrots, thinly sliced celery, or thinly sliced green apples. As the apples might oxidate quickly, add them last, right before serving. 4 cup of thinly sliced radish. Add about 1 cup of shredded red cabbage to the coleslaw.
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