Coleslaw (for Fish Tacos)

Ingredients
5 cups cabbage, shredded (fill the second to biggest white bowl) approx 1/2 green and 1/4 purple

2 green onions chopped 
1/4 cup mayonnaise
1/2 cup sour cream
1/2 lemon (squeeze juice)
1/2 TBS white vinegar
1/2 tsp salt
1 tsp pepper
1 TBS siracha sauce

*variation add cilantro

*variation add chopped jalepano

Directions

Combine all ingredients. Chill for at least one hour in the fridge before serving. 

Goes great with fish tacos or over fish as a salad. 

Asian Style Coleslaw

Ingredients:
3/4 of a small cabbage
1 green onion
1/2 cup apple cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 tsp. dry mustard
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. pepper

Directions:
Thinly slice cabbage and onion, set aside. In a saucepan add vinegar, sugar, oil, dry mustard, celery seed, salt and pepper and stir together. Bring to a boil, stirring to dissolve sugar. Remove from heat and pour some over cabbage and onion. Stir to coat. (We only needed about 3/4 of the sauce, adding all of it would have been too soupy)