Type what you have

Ingredients

• ✓ red cabbage
• fish stick
• vegetable oil
• corn tortilla
• tartar sauce
• salsa

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.
3. 3 Heat vegetable oil in a skillet over medium-high heat. Fry tortillas until soft. Drain on paper towels.
4. 4 Fill heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.

By Chris

Ingredients

• ✓ red cabbage
• pie crust
• thousand island salad dressing
• egg
• milk
• corned beef
• swiss cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 6-inch rounds. Spread Thousand Island dressing evenly over the rounds, leaving a 1/2-inch border.
3. 3 Whisk egg and milk together to make an egg wash. Brush over the borders.
4. 4 Divide the corned beef evenly among the 6 rounds, placing it in the center. Top each with Swiss cheese and red cabbage. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
5. 5 Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash. Transfer pies to the prepared baking sheet.
6. 6 Bake in the preheated oven until dough is cooked through and golden brown, 17 to 20 minutes. Remove pies from the baking sheet and serve warm.

By lutzflcat

Ingredients

• ✓ red cabbage
• butter
• salt
• water
• red wine
• red wine vinegar
• white sugar
• caraway seed

Instructions

1. 1 Melt butter in a large skillet over medium heat; add cabbage and cook until it begins to soften, 1 to 2 minutes. Season with salt to taste. Pour in water, wine, and vinegar; stir to combine. Mix in sugar and caraway seeds.
2. 2 Stir, cooking until liquid evaporates and cabbage is tender, about 5 minutes. If cabbage isn’t tender, add a splash of water and cook few minutes longer.

By John Mitzewich

Ingredients

• ✓ red cabbage
• orange
• granny smith apple
• onion
• vinegar
• cinnamon
• salt
• black pepper

Instructions

1. 1 Juice one orange half. Remove and discard the peel from the second half, and cube the flesh.
2. 2 Combine cabbage, apples, onion, vinegar, cinnamon, and salt in a large stock pot over low heat. Add orange juice and chopped flesh, then season with pepper. Cover and simmer, stirring occasionally, until cabbage is tender and has reduced, at least 45 minutes.

By Kat O

Ingredients

• ✓ red cabbage
• cooking spray
• cremini mushroom
• salt
• black pepper
• baby spinach
• sage
• green onion

Instructions

1. 1 Lightly coat a saute pan with nonstick spray and place over medium-high heat. Add red cabbage and saute, stirring frequently, until it begins to wilt, about 10 minutes. Add mushrooms, salt, and pepper. Continue to cook until mushrooms begin to caramelize, stirring occasionally, 6 to 8 minutes.
2. 2 Add spinach and sage; cook until leaves are vibrant green and wilted, about 2 minutes. Stir in green onions and serve.

By Tori Monique

Ingredients

• ✓ red cabbage
• butter
• granny smith apple
• sweet onion
• fennel seed
• kosher salt
• black pepper
• red wine
• apple cider vinegar

Instructions

1. 1 Melt butter in a large saute pan over medium heat. Add cabbage, apple, onion, fennel seeds, salt, and pepper. Saute until the cabbage softens and wilts, about 20 minutes.
2. 2 Pour red wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in vinegar.

By Love2Cook

Ingredients

• ✓ red cabbage
• vegetable oil
• onion
• apple
• water
• salt
• black pepper
• sugar
• white vinegar

Instructions

1. 1 Heat oil in a medium saucepan. Add cabbage and onion; cook until wilted. Stir in apples, water, salt, and black pepper; cover and simmer about 25 minutes.
2. 2 Stir in sugar and vinegar; taste for desired sweet and sour level. Cook 5 to 6 minutes more.

By CHRISTYJ

Ingredients

• ✓ red cabbage
• apple
• salt
• lemon juice
• water
• butter
• onion
• black pepper
• wine vinegar
• kielbasa sausage

Instructions

1. 1 Place cabbage in a large kettle; add diced apple, 2 teaspoons salt, lemon juice, and water. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for about 15 minutes.
2. 2 Warm butter in a skillet over medium-high heat. Sauté onion until golden. Add onion to cabbage mixture along with 1 teaspoon salt, pepper, vinegar, and sausage. Cook, covered, until sausage is heated through, 20 to 30 minutes.
3. 3 Spoon cabbage onto a heated platter and top with sausage to serve.

By Karen Long

Ingredients

• ✓ red cabbage
• white sugar
• onion
• celery salt
• cider vinegar
• olive oil
• black pepper
• blue cheese
• almond

Instructions

1. 1 Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
2. 2 Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

By The Sea Salt

Ingredients

• ✓ red cabbage
• butter
• red onion
• allspice
• nutmeg
• apricot
• apricot preserves
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Melt butter or margarine in a heavy large pot over medium-high heat. Add onion, allspice, and nutmeg; toss for 1 minute. Add cabbage and apricots. Saute until well coated, about 2 minutes. Add apricot preserves and vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Store, covered, in the refrigerator if making ahead.

By JOE PASQUALE

Ingredients

• ✓ red cabbage
• coconut oil
• bacon
• onion
• garlic
• apple cider vinegar
• brown sugar
• apple
• salt
• black pepper

Instructions

1. 1 Heat coconut oil over medium heat in a large skillet; cook and stir bacon, onion, and garlic until fragrant, about 5 minutes. Stir cabbage into bacon mixture and toss to coat with oil. Cover skillet, reduce the heat, and cook, stirring occasionally, until cabbage begins to soften, about 10 minutes.
2. 2 Stir cider vinegar and brown sugar together in a bowl; pour over cabbage mixture. Stir apples into cabbage mixture; cover and cook, stirring occasionally, until most of the liquid has evaporated and cabbage is tender, about 35 minutes. Remove pan from heat and allow cabbage mixture to stand, covered, for about 5 minutes; season with salt and pepper.

By Volleyballmom

Ingredients

• ✓ red cabbage
• brussels sprout
• carrot
• salad dressing
• mayonnaise
• canola oil
• apple cider vinegar
• celery seed
• salt
• black pepper
• cranberry

Instructions

1. 1 Combine Brussels sprouts, carrots, and cabbage in a large bowl. Combine salad dressing, mayonnaise, canola oil, vinegar, celery seed, salt, and pepper in a separate bowl. Pour dressing over vegetables and toss well to combine. Add dried cranberries and toss again.

By Cheryl King

Ingredients

• ✓ red cabbage
• brown rice
• water
• olive oil
• celery
• red onion
• garlic
• ground turkey
• sea salt
• tomato
• flour tortilla

Instructions

1. 1 Bring brown rice with enough water to cover in a saucepan to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
2. 2 Cut off red cabbage stem. Gently peel off leaves, being careful not to tear; place individual leaves into a large pot of water and bring to a boil. Cook for 5 minutes; reduce heat and simmer until tender but still crunchy and red, 8 to 10 minutes more. Drain.
3. 3 Heat olive oil in a large skillet over medium-high heat. Sauté celery, onion, and garlic until softened, 5 to 7 minutes. Mix in turkey; season with salt. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add crushed tomatoes and cooked rice; cook, stirring occasionally, until flavors combine, 10 to 15 minutes.
4. 4 Place 1 cabbage leaf on top of each tortilla. Fill with turkey-rice mixture; fold up bottom end and roll into a tight burrito.
5. 5 Heat a grill pan over medium heat. Cook burritos, in batches, until outsides are crunchy, about 5 minutes, flipping as necessary. Repeat with remaining burritos.

By Kelly Brewer

Ingredients

• ✓ red cabbage
• cabbage
• carrot
• mayonnaise
• sour cream
• chipotle chile
• adobo sauce
• adobo sauce
• chipotle pepper
• cilantro
• lime juice
• salt
• black pepper

Instructions

1. 1 Combine red cabbage, green cabbage, carrot, mayonnaise, sour cream, chipotles, adobo sauce, cilantro, lime juice, salt, and black pepper in a bowl; mix thoroughly. Let sit before serving, at least 1 hour.

By Brian Genest

Ingredients

• ✓ red cabbage
• green cabbage
• apple
• olive oil
• kosher salt
• black pepper
• pork tenderloin
• mustard
• white wine vinegar
• honey
• thyme
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
2. 2 Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
3. 3 Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
4. 4 Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
5. 5 Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing.
6. 6 Serve pork warm with cabbage and apples, garnished with parsley.

By Allrecipes Member

Ingredients

• ✓ red cabbage
• sour cream
• lime juice
• salt
• black pepper
• jalapeno pepper
• green onion
• olive oil
• tilapia fillet
• flour tortilla
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving.
3. 3 Mince half the jalapeño pepper; save other half for later. Toss cabbage, green onions, and minced jalapeño half in remaining sour cream mixture until slaw is well mixed.
4. 4 Heat olive oil and remaining jalapeño half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper.
5. 5 Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeño half.
6. 6 Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
7. 7 Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.

By Hugh Pastoriza

Ingredients

• ✓ red cabbage
• red onion
• canola oil
• ground beef
• fresno chile pepper
• paprika
• salt
• lime juice
• fish sauce
• brown sugar
• lime zest
• cilantro
• mint
• lime

Instructions

1. 1 Cut cabbage in half on a flat work surface. Remove core and most of the interior leaves from one cabbage ½ to act as a bowl. Thinly slice other cabbage ½. Finely chop ½ red onion; thinly slice remaining ½.
2. 2 Heat 1 tablespoon canola oil in a large skillet over medium heat. Add ground beef, chopped onion, Fresno chile, paprika, and salt; cook and stir occasionally to break beef up until browned and crumbly, 5 to 7 minutes.
3. 3 Whisk remaining 2 tablespoons oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl; stir into beef mixture until thoroughly combined.
4. 4 Transfer beef mixture to cabbage bowl; top with sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.

By Sahara B

Ingredients

• ✓ red cabbage
• butter
• red onion
• apple
• red wine
• apple cider vinegar
• red wine vinegar
• brown sugar
• cinnamon
• nutmeg
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Add onion and apple; cook and stir until onion is translucent and apple is soft, 3 to 5 minutes.
2. 2 Stir wine, apple cider vinegar, red wine vinegar, brown sugar, cinnamon, and nutmeg into onion mixture; bring to a boil. Stir in cabbage to coat; season with salt and black pepper. Reduce heat; simmer until cabbage softened, about 30 minutes.

By Megan

Ingredients

• ✓ red cabbage
• ground beef
• red onion
• carrot
• garlic
• beef broth
• water
• pinto bean
• tomato paste
• salt
• cumin
• black pepper

Instructions

1. 1 Heat a large soup pot over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add onion and carrot to the pot; sauté until onion is translucent, about 5 minutes, adding garlic during the last minute. Add cabbage, broth, water, pinto beans, tomato paste, salt, cumin, and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 2 hours.

By Mike E

Ingredients

• ✓ red cabbage
• bacon
• bacon drippings
• all-purpose flour
• kosher salt
• paprika
• chicken thigh
• red onion
• apple
• red wine vinegar
• red wine
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook bacon in a large oven-safe or cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate until cool; crumble bacon. Leave drippings in the skillet.
3. 3 Whisk flour, 1/2 teaspoon kosher salt, and smoked paprika together in a medium bowl until evenly combined; dredge chicken thighs in flour and shake off excess.
4. 4 Cook chicken in drippings in the skillet over medium heat until browned, about 5 minutes per side; transfer chicken to a plate.
5. 5 Drain and discard all but 1 tablespoon drippings from the skillet. Add onion and apple; cook and stir until onion is translucent and apple softened, about 5 minutes. Stir in cabbage and bacon; season with kosher salt. Cook, stirring often, until cabbage is softened, 5 to 8 minutes.
6. 6 Add vinegar and red wine to cabbage mixture; stir in brown sugar and cinnamon until well combined. Bring to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. Place chicken thighs on cabbage in the skillet.
7. 7 Bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. An instant-read thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).

By HerbanSpoons

Ingredients

• ✓ red cabbage
• beer
• all-purpose flour
• salt
• black pepper
• mayonnaise
• chile-garlic sauce
• mirin
• canola oil
• shrimp
• flour tortilla
• cilantro
• lime

Instructions

1. 1 To make the batter: Mix beer, flour, salt, and ground black pepper in a bowl until well combined. Let batter sit at room temperature for 1 hour.
2. 2 To make the Baja sauce: Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl. Cover and refrigerate until use.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Dip shrimp in prepared batter; fry in the hot oil until golden brown, about 2 1/2 minutes. Transfer shrimp with a slotted spoon to a paper towel-lined plate.
5. 5 Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
6. 6 Fill each tortilla with an even amount of shrimp, Baja sauce, red cabbage, and cilantro. Garnish with lime wedges.

By Brittier

Ingredients

• ✓ red cabbage
• olive oil
• onion
• garlic
• water
• salt
• black pepper
• celery
• zucchini
• green bell pepper
• red bell pepper
• green cabbage

Instructions

1. 1 Heat olive oil in a large (at least 3-quart) pot over medium heat. Add onion and garlic; cook until onion is soft and translucent, about 5 minutes. Pour in water, salt, and pepper; bring to a boil. Add celery, zucchini, and bell peppers. Boil for 7 minutes. Stir in all cabbages and continue to boil until cabbages are as soft as you like, about 30 minutes.

By Chaya'le

Ingredients

• ✓ red cabbage
• green cabbage
• red bell pepper
• yellow bell pepper
• snap pea
• cucumber
• cherry tomato
• onion
• red wine vinegar
• yogurt
• sesame oil
• celery seed
• sugar
• garlic powder
• salt
• black pepper

Instructions

1. 1 Place red and green cabbage, red and yellow bell pepper, snap peas, cucumber, cherry tomatoes, and onion in a mixing bowl.
2. 2 Whisk vinegar, yogurt, sesame oil, celery seed, sugar, garlic powder, salt, and pepper together in a small mixing bowl until smooth. Pour over vegetables. Toss gently to coat. Cover and refrigerate until chilled and flavors combine, at least 2 hours.

By Cindi Fortmann

Ingredients

• ✓ red cabbage
• chicken thigh
• oregano
• kosher salt
• black pepper
• bay leaf
• miso paste
• water
• celery
• carrot
• dill
• butternut squash
• turnip
• leek
• red bell pepper
• jalapeno pepper

Instructions

1. 1 Place chicken thighs in a large pot and season generously with oregano, salt, and pepper. Add bay leaves and miso paste. Fill pot with water and bring to a rolling boil. Reduce heat to medium and cook until thighs are no longer pink in the centers and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
2. 2 Remove thighs and bay leaves from the pot. Tear meat off the bones and chop. Discard bones and bay leaves and return meat to the pot. Reduce heat to medium-low; add celery, carrots, and dill. Stir and add butternut squash, cabbage, and turnip. Cook, 5 to 10 minutes more.
3. 3 Add leek, bell pepper, and jalapeno pepper to the pot. Cook until squash and turnip are soft, about 30 minutes more. Add salt to taste.

By Joaquin de la Concepcin

Ingredients

• ✓ red cabbage
• lime
• cotija cheese
• green leaf lettuce
• cajun seasoning
• chicken breast
• avocado
• red bell pepper
• black bean
• salt
• garlic
• jalapeno pepper
• lime juice
• white onion
• cilantro leaves
• tomatillo
• corn

Instructions

1. 1 Fill a large pot with water and bring to a rolling boil; add corn. Boil for 15 to 20 minutes. Transfer corn to a work surface; set aside until cool enough to handle. Cut kernels off cobs; place kernels in a large bowl. Discard cobs.
2. 2 Meanwhile, combine tomatillos, cilantro, onion, 4 teaspoons lime juice, jalapeño, garlic, and salt in a blender; blend until finely chopped. Transfer salsa verde to a bowl; set aside.
3. 3 Stir black beans, bell pepper, and cabbage into corn. Toss avocado with remaining 1 teaspoon lime juice in a separate bowl; stir into corn mixture.
4. 4 Preheat an outdoor grill to medium-high heat and lightly oil the grate. Season chicken breasts with Cajun seasoning.
5. 5 Cook chicken on the preheated grill until no longer pink in centers and the juices run clear, about 6 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Set breasts aside until cool enough to handle; cut into bite-sized pieces.
6. 6 Divide lettuce leaves among four plates; mound corn-avocado mixture on top, followed by chicken. Sprinkle with cotija cheese. Serve with salsa verde and lime wedges.

By Jenny from WA

Ingredients

• ✓ red cabbage
• cod
• olive oil
• lime
• cumin
• coriander
• paprika
• cayenne pepper
• salt
• black pepper
• sour cream
• garlic
• salt
• white vinegar
• flour tortilla
• tomato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
4. 4 Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
5. 5 Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
6. 6 Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

By Adam Bassett

Ingredients

• ✓ red cabbage
• provolone cheese
• mozzarella cheese
• olive oil
• red bell pepper
• black pepper
• basil
• oregano
• salt
• garlic
• worcestershire sauce
• onion
• celery
• green cabbage
• fire-roasted diced tomato
• ground beef
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil bottom and sides of two rectangular glass baking dishes.
2. 2 Melt butter in a 4- to 6-quart stockpot over medium heat. Stir in ground beef, diced tomatoes, green and red cabbage, celery, onion, Worcestershire sauce, garlic, salt, oregano, basil, and black pepper; cook until beef starts to brown and cabbage softens slightly, 8 to 10 minutes. Continue to cook and stir for 10 to 15 minutes.
3. 3 Meanwhile, cut peppers in half from top to bottom. Remove stems, seeds, and white membranes. Rub outsides of peppers with olive oil; arrange, skin-sides down, like edible bowls, in the prepared baking dishes.
4. 4 Strain beef mixture to remove and discard excess liquid; divide mixture among peppers until filled, mounding any extra on top or reserving for another use. Cover stuffed peppers with aluminum foil.
5. 5 Cook in the preheated oven until peppers have softened, 30 to 40 minutes. Remove foil, top with mozzarella and provolone; cook 5 minutes more.
6. 6 Cool before serving, 3 to 5 minutes.

By RedheadedMama

Ingredients

• ✓ red cabbage
• hot dog bun
• beef hot dog
• black pepper
• salt
• celery salt
• garlic powder
• onion powder
• mustard
• honey
• white sugar
• chipotle chile in adobo sauce
• apple cider vinegar
• mayonnaise
• parsley
• red onion
• bacon
• carrot
• pineapple
• green cabbage

Instructions

1. 1 Gather all ingredients.
2. 2 Combine green cabbage, red cabbage, pineapple, carrot, bacon, red onion, and parsley in a large bowl.
3. 3 Whisk mayonnaise, apple cider vinegar, chipotle puree, sugar, honey, Dijon mustard, onion powder, garlic powder, celery salt, salt, and pepper in a bowl until well combined. Pour over the cabbage mixture and toss well. Let stand for at least 15 minutes before serving.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate. Grill hot dogs until golden brown on all sides, about 7 minutes total. Transfer to a plate.
5. 5 Place buns cut-side down on the grill and grill until lightly golden brown, about 20 seconds.
6. 6 Place hot dogs in the buns and top with cabbage slaw.

By Culinary Envy

Ingredients

• ✓ red cabbage
• black peppercorn
• salt
• garlic
• mustard
• chili powder
• oregano
• honey
• balsamic vinegar
• olive oil
• raisin
• walnut
• cherry tomato
• carrot
• avocado
• orange bell pepper
• onion
• pear
• romaine lettuce
• kale
• collard leaf

Instructions

1. 1 Make salad: Mix collard leaves, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
2. 2 Make dressing: Combine olive oil, vinegar, honey, oregano, chili powder, Dijon mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover with a lid and shake vigorously until dressing is well mixed.
3. 3 Pour dressing over salad; toss to coat.

By jgmurphy

Ingredients

• ✓ red cabbage
• red onion
• cilantro
• sour cream
• lime
• honey
• chipotle chili pepper
• cayenne pepper
• kosher salt
• black pepper
• avocado
• jalapeno pepper
• onion
• sriracha sauce
• salt
• black pepper
• brown sugar
• paprika
• oregano
• garlic powder
• salt
• cumin
• red chile pepper
• tilapia fillet
• canola oil

Instructions

1. 1 Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight.
2. 2 Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole.
3. 3 Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets.
4. 4 Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.

By Jenn