Christine Dabney > wrote:

>I have decided what to use to top the tacos. I make this sweet and
>sour cabbage slaw...with green cabbage, red and green peppers, and red
>onion. It has an oil and vinegar dressing with mustard seeds in it.
>The dressing goes on hot, and then the salad chills. I am thinking of
>shredding the cabbage a bit coarser, as well as slicing the peppers
>into thin shreds instead of my usual dice.

>I think this would be a good counterpoint to the rich duck meat..to me
>it seems to need an acidy counterpart.

Sounds wonderful. The orthodoxy is that cabbage only goes
on fish tacos, but who cares about that. :-)


Steve