10 Minute Fish Taco Slaw

Ingredients

• 2 cups chopped romaine lettuce
• 2 1/2 cups red cabbage
• 1 cup grated watermelon radish
• 1 1/4 cup sour cream or greek yogurt
• 1/4 cup chopped cilantro, lightly packed
• 1 lime, zested and juiced
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin

Instructions

1. Remove romaine leaves from stem, then wash and pat dry with a paper towel or clean kitchen towel.
2. Stack leaves on top of each other, cut in half lengthwise and then thinly slice from top to bottom. Add to a mixing bowl and set aside.
3. Cut cabbage into quarters so that it's more manageable, then thinly slice from one end to the other. Add to same mixing bowl as the romaine.
4. Cut tops off of the radishes, then wash and pat dry.
5. Cut radishes in half and thinly slice into half moons using a knife or mandolin. Alternatively, you can grate the radish! Add to the same bowl as the romaine and cabbage.
6. Wash cilantro and pat dry, then roughly chop and add to your mixing bowl.
7. Zest lime over the mixing bowl.
8. Cut lime in half and juice into mixing bowl.
9. Add salt, pepper, cumin and sour cream to mixing bowl with other ingredients.
10. Toss together until fully mixed.
11. Cover and refrigerate until ready to serve.