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Recipe courtesy of Kevin Rathbun and Kent Rathbun

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Level:: Easy

Ingredients

For the salad:

2 large granny smith apples, julienned
1 large red pepper, stem, seeds and membrane, removed and julienned
1 large green pepper, stem, seeds and membrane, removed and julienned
1 large yellow bell pepper, stem, seeds and membrane, removed and julienned
1 small head of green cabbage, julienned thin
1 small head of red cabbage, julienned thin
4 yellow corn tortillas julienned thin and fried
4 red corn tortillas julienned thin and fried
4 blue corn tortillas julienned thin and fried
1 bunch cilantro leaves, whole

For the dressing:

1/2 cup canola oil
4 cloves garlic, minced
1/4 bunch of cilantro, chopped fine
Juice of 3 limes
Salt to taste

Directions

Combine all ingredients, except tortillas, into a bowl and mix well. Add dressing and tortillas and mix lightly being careful not to break up tortillas too small.

Recipe courtesy of The Brothers Rathbun, Kevin Rathbun, Nava Restauant, Atlanta, GA, Kent Rathbun, Abacus Restaurant, Dallas, TX

My Private Notes

Name: Cilantro Cole Slaw
Ingredients: 2 large granny smith apples, julienned; 1 large red pepper, stem, seeds and membrane, removed and julienned; 1 large green pepper, stem, seeds and membrane, removed and julienned; 1 large yellow bell pepper, stem, seeds and membrane, removed and julienned; 1 small head of green cabbage, julienned thin; 1 small head of red cabbage, julienned thin; 4 yellow corn tortillas julienned thin and fried; 4 red corn tortillas julienned thin and fried; 4 blue corn tortillas julienned thin and fried; 1 bunch cilantro leaves, whole; 1/2 cup canola oil; 4 cloves garlic, minced; 1/4 bunch of cilantro, chopped fine; Juice of 3 limes; Salt to taste

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