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Yield:
4 servings
Ingredients:
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FOR THE SALAD ---------------- |
| 1 med |
Jicama, peeled and sliced |
| 1 sm |
Red pepper, stem, seeds and membrane removed and julienned |
| 1 sm |
Green pepper, stem seeds and membrane removed and julienned |
| 1 sm |
Yellow bell pepper, stem, seeds and membrane removed and julienned |
| 1 sm |
Head red cabbage, julienned thin |
| 2 x |
Yellow corn tortillas, julienned thin and fried |
| 2 x |
Red corn tortillas, julienned thin and fried |
| 2 x |
Blue corn tortillas, julienned thin and fried |
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----------------- FOR THE DRESSING ---------------- |
| 1/4 cup |
Canola oil |
| 2 x |
Cloves garlic, minced |
| 2 x |
Shallots, minced |
| 1/2 bn |
Cilantro leaves |
| 2 tbl |
Champagne vinegar |
| 2 x |
Limes juiced |
| 2 tbl |
Honey |
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Salt |
Instructions:
Instructions: For the salad:
Combine all ingredients, except tortillas into a bowl and mix well.
Mix the dressing ingredients and add to salad with tortillas. Toss lightly being careful not to break up tortillas too small.
Yield: 4 servings
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