This is the slaw that is served everywhere in Ensenada. It’s the perfect accompaniment to the Baja style of fried fish taco, as it doesn’t have much liquid to make the tempura batter–coated fish soggy. This slaw goes on the tortilla before the fish. Always look for small, bright green heads of cabbage. These have the smallest core and are sweeter, with a more subtle “cabbage-y” flavor. Avoid any that are pale to almost white, which are older and not as sweet.
Recipe information
Yield
2 cups, enough for 8 tacos
Ingredients
Preparation
Remove the outer leaves of the cabbage. Cut a V-shaped wedge around the tough inner core and remove the core and discard. Halve the cabbage to make 2 quarter sections. With a large, sharp knife, slice each section crosswise into a thin julienne (about 1/8 inch thick) or julienne with a hand-held Japanese mandoline. Transfer the julienned cabbage to a large bowl. In a bowl, mix together the mayonnaise, lime juice, and Tabasco. Toss the mayonnaise mixture with the cabbage, refrigerate, and use within a few hours.
