This coleslaw is amazing and tasty, but may be I’m a bit partial since I made it. I love purple cabbage over green since it makes for a prettier plate, but this was created to top fish tacos. It is also an amazing side dish for chicken as well. And as always, this recipe is mayonnaise free, since I don’t like the stuff.
2 1/2-3 C Purple Cabbage, rough chopped
1 Poblano Pepper, deseed, and dice
1/2 Red Onion, chopped
2 Ears Corn, kernels removed
1/4 C Cilantro, finely chopped
1 C Greek Yogurt
Juice of 1 Lime
1 tsp. White Wine Vinegar
Salt and Pepper to taste
-Combine all ingredients together in bowl. Keep in refrigerator until ready to eat (I find it tastes better after sitting at least 1 hour), stir before serving. Enjoy!