Recipe courtesy of Kevin Rathbun and Kent Rathbun

Jicama-Cilantro Cole Slaw

  • Yield: 4 servings
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Ingredients

For the salad:

1 medium jicama, peeled and sliced

1 small red pepper, stem, seeds and membrane removed and julienned

1 small green pepper, stem seeds and membrane removed and julienned

1 small yellow bell pepper, stem, seeds and membrane removed and julienned

1 small head of red cabbage, julienned thin

2 yellow corn tortillas, julienned thin and fried

2 red corn tortillas, julienned thin and fried

2 blue corn tortillas, julienned thin and fried

For the dressing:

1/4 cup canola oil

2 cloves garlic, minced

2 shallots, minced

1/2 bunch cilantro leaves

2 tablespoons champagne vinegar

2 limes juiced

2 tablespoons honey

Salt

Cracked black pepper

Directions

  1. For the salad: Combine all ingredients, except tortillas into a bowl and mix well.
  2. Mix the dressing ingredients and add to salad with tortillas. Toss lightly being careful not to break up tortillas too small.
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