Recipe courtesy of Kevin Rathbun
and
Kent Rathbun
Jicama-Cilantro Cole Slaw
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 374
- Total Fat
- 15
- Saturated Fat
- 1
- Carbohydrates
- 59
- Dietary Fiber
- 15
- Sugar
- 19
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 1037
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
- 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.