Two-Fish Slaw
A light, flavorful slaw combining flaky fish, crunchy cabbage, celery, and shrimp, dressed in lemon mayonnaise, perfect for a refreshing appetizer or light main course.
Ingredients
- 1 lb. skinless flounder or cod fillets ⓘ
- 2 Tbsp. lemon juice ⓘ
- 1/2 small head cabbage shredded (3 cups) ⓘ
- 1 large stalk celery cut into thin diagonal slices (1 cup)
- 1 (4 1/2 oz.) can tiny shrimp rinsed and drained ⓘ
- 3/4 cup mayonnaise or salad dressing
- 3 Tbsp. lemon juice
- 3/4 to 1 tsp. salt
- 1/2 tsp. dried basil leaves ⓘ
Instructions
- Heat water 1 1/2 inches deep in a 10-inch skillet or Dutch oven until boiling.
- Add fish fillets and 2 tablespoons lemon juice, then reduce heat.
- Simmer until fish flakes easily with a fork, about 8 to 10 minutes.
- Remove fish, drain, and flake into pieces.
- Place fish, shredded cabbage, sliced celery, and drained shrimp in a large bowl.
- Mix mayonnaise, 3 tablespoons lemon juice, salt, and dried basil to make the dressing.
- Pour the dressing over the fish mixture; toss to coat evenly.
- Cover and refrigerate for about 2 hours.
- Spoon the slaw onto salad greens.
- Core the tomatoes and insert a parsley sprig into each.
- Garnish with the prepared tomatoes.
Tips & Substitutions
For a lighter slaw, consider using Greek yogurt instead of mayonnaise. If you can't find tiny shrimp, diced cooked shrimp or crab can be great substitutes. Make sure to let the slaw chill for at least two hours to allow the flavors to meld. Adding a pinch of cayenne can give it a nice kick. This dish can be served as a refreshing side to grilled proteins or as a main course.
Serving Suggestions
Spoon the slaw onto a bed of mixed salad greens for a vibrant presentation. It pairs wonderfully with grilled fish or chicken and can also be served alongside crusty bread. For a complete meal, consider serving it with Easy Crab Vegetable Soup for a delightful seafood experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the slaw separate from the dressing until ready to serve. If reheating, do so gently on the stovetop to maintain the texture of the fish, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Two-Fish Slaw contains roughly 139 calories, with 1g protein, 4g carbohydrates, and 13g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish fillets. Just make sure to thaw them completely before cooking. This ensures even cooking and prevents the fish from becoming rubbery. Follow the same cooking instructions after thawing.
How can I make this slaw spicier?
To add some heat, consider mixing in diced jalapeños or a splash of hot sauce into the dressing. You can also sprinkle some red pepper flakes over the finished slaw for an extra kick. Adjust the spice level to your preference.
Is there a vegetarian version of this slaw?
Absolutely! You can replace the fish with marinated tofu or chickpeas for protein. Use the same dressing and mix in additional vegetables like bell peppers or carrots for crunch. This maintains the fresh flavors while catering to vegetarian diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).