Instructions: Tortilla & Jicama Slaw w/ Cilantro Lime & Cotija Cheese Vinaigrette,

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For The Vinaigrette:
Combine the garlic, shallot, lime juice, cilantro, cheese and salt in a blender container.

Add the oil in a fine stream, processing constantly at high speed until thickened.

For The Slaw:
Deep-fry the tortilla strips in oil until browned and crispy. Drain on paper towels and set aside.

Combine the jicama, cabbage, carrot and bell peppers in a large salad bowl.

Add the prepared vinaigrette, tossing to coat. May prepare up to 1 hour ahead, adding the tortilla strips just before serving.

The jicama is peeled by slicing off the top and bottom with a sharp knife, then peeling by hand.

Note:
This crunchy, fresh slaw is a wonderful alternative to the traditional slaw. We serve it on our dinner menu with fried oysters. I like to make it as a company salad when we have our annual crawfish boil.

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