Crisp, fresh vegetables aren’t just for summer salads. Cabbage, which is hearty enough to last through winter, works perfectly in a winter slaw. This one doesn’t lack for color, either. Red cabbage, orange carrot, and green scallions are vibrant no matter the weather. Paired with quick-sautéed fish that has a rich and tangy lime-butter sauce and you’ve got something light yet hearty. Serve with a crisp white wine or a light beer.
3 cups finely shredded red cabbage (from 1 small head)
1 medium carrot, shredded
1 scallion, thinly sliced
1 tablespoon fresh lime juice plus 1 tsp. zest (from 1 lime), plus wedges for serving
¾ teaspoons kosher salt, divided
½ teaspoons black pepper, divided
2 tablespoons unsalted butter
4 4- to 5-oz. skinless cod fillets
2 tablespoons cilantro leaves
Fat 7g (sat 4g)
How to Make It
Combine cabbage, carrot, scallion, lime juice, ¼ teaspoon salt, and ¼ teaspoon pepper in a large bowl; toss to combine. Set aside.
Melt butter in a large nonstick skillet over medium-high. Add lime zest and cook for 30 seconds. Season cod with remaining ½ teaspoon salt and ¼ teaspoon pepper; add to skillet. Cook until golden and cooked through, about 3 minutes per side.
Serve cod with slaw; top with cilantro leaves and lime wedges.
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