Mint, lime, sugar, and cucumbers nod to mojitos…minus the rum. Our mint grows with abandon and this was a fresh and beautiful way to use it over some crispy fish tacos!

Mojito Slaw
Ingredients:
1, 14 oz cabbage slaw mix
1/4 cup mayo
2 tablespoons sugar
1 tablespoon rice vinegar (or champagne vinegar or apple cider vinegar)
1/2 cucumber
~10 mint leaves
(optional: tortillas & fish as tacos)

Directions:
Dice the cucumber, chiffonade the mint, and zest the lime. Add to the cabbage.

Stir in the mayo, sugar, vinegar, and lime juice.

Refrigerate 20 minutes – an hour, but not overnight.
Taste and adjust as needed.

Optional – air fry breaded fish and serve on tortillas with slaw.

It’s fresh and bright with perfect creaminess. This goes well as a side with anything on the grill too. The mint gets wilty so it doesn’t keep as well!