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Epicurious
Cookbooks

Baja Cabbage Slaw

By Mark Miller, Benjamin Hargett , and Jane Horn

4.4

(6)

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Baja Cabbage SlawCookbook cover image courtesy of Random House

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.

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