Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings

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.


Credit: Max Kelly

Recipe Summary

20 mins
20 mins
4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

158 calories; fat 7g; cholesterol 58mg; fiber 2g; protein 19g; carbohydrates 6g; sodium 425mg; sugars 3g.