Slaw with Grilled Cod

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Servings 6 servings


  • 1/2 cup chopped fresh cilantro
  • 4 teaspoons chopped jalapeño
  • 4 cloves garlic minced
  • 4 cups shredded cabbage
  • 1 cup diced red onion
  • 1 cup diced red bell pepper
  • 1 cup apple cider vinegar
  • nonstick cooking spray
  • 6 medium cod fillets
  • 4 teaspoons olive oil
  • sea salt and freshly ground black pepper to taste


  • Add the first 6 ingredients (cilantro through red bell pepper) to a medium size bowl.
  • Pour apple cider vinegar over and toss well. Refrigerate until ready to serve.
  • Coat grill rack with nonstick cooking spray and preheat to 300-degrees.
  • Drizzle fillets with olive oil and season with salt and pepper to taste.
  • Grill fish for 5 minutes per side keeping covered.
  • Serve warm over slaw.


SERVING SUGGESTION: Sautéed zucchini and yellow squash.
VEGETARIAN: Use tempeh instead of cod filets.
GLUTEN FREE: Make sure apple cider vinegar is gluten free.
NUTRITION: 260 Calories; 5g Fat (16.9% calories from fat); 43g Protein; 11g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 140mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 1 ½ Vegetable; 0 Fruit; 1/2 Fat
Keyword gluten-free, low carb, vegetarian
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