Meatless Friday: Coconut Cod with Asian Slaw

Barb Szyszkiewicz created a crunchy side salad to go along with store-prepared coconut cod.

This crunchy Asian slaw came together quickly and was the perfect side dish (along with jasmine rice) for Coconut Cod.

Asian Slaw

Makes 6 servings

6 cups (about 1 bag) cole slaw blend (shredded cabbage and carrots)
1/2 cup chopped fresh cilantro
1/2 cup dry roasted peanuts, chopped (for topping)

Dressing

1/3 cup canola or vegetable oil
3 cloves garlic, peeled
3 tbsp low sodium soy sauce
3 tbsp fresh lime juice
2 tbsp water
2 tbsp white vinegar
2 tbsp honey
1/2 tbsp sesame oil
1/2 tsp ground ginger
1 tsp lemongrass powder (optional)

Mix cole slaw blend and cilantro in a large bowl. Blend dressing ingredients in blender (I used a Magic Bullet) until combined. Pour about half the dressing over salad and toss to coat. Add more dressing as desired. Sprinkle with peanuts just before serving.

BSzyszkiewicz Coconut Cod with Asian Cole Slaw 2

Click to tweet:
For Meatless Friday, try this crunchy side salad with coconut cod or your favorite fish dish. #catholicmom

For the Coconut Cod, I purchased a pound of prepared Coconut Cod at the supermarket to serve 3 adults. Figuring the fish would be bland, I seasoned it with 1/4 teaspoon of Chile-Lime seasoning (you can find Tajín, a well-known brand of this seasoning, in the international foods section of most supermarkets). If you prefer, season the fish with ground ginger instead.

I recommend that if you buy fish at the supermarket, you take their cooking directions with a grain of salt. I asked how long I should bake it, and was told to bake at 350 for 30 minutes. Figuring I'd be well on my way to fish jerky by that point, I baked it for 16 minutes and the fish was perfectly done.

BSzyszkiewicz Coconut Cod with Asian Cole Slaw 1