Slaw Tartare from A Week in The Kitchen pg 136

I can eat whole bowls of this slaw.  You can make a fine tartar sauce to serve with grilled fresh fish by mixing all the ingredients besides the cabbage and the vinegar.  As an accompaniment to fish, you might want to add the grated zest of 1 lemon too and a few tablespoons of chopped parsley.

1 large green cabbage, finely julienned

¼ c roughly chopped capers

¼ cup chopped gherkins, plus 2 T of the juice

1 T  Dijon mustard

2 c mayonnaise

¾ tsp sea salt

½ tsp freshly ground black pepper

5 T cider vinegar

½ tsp sugar

In a small bowl, mix together all but the julienned cabbage.

In a larger bowl, toss the cabbage with as much of the tartar sauce as you like.  Taste to see if you would like to add more salt and pepper.