Jicama Slaw
Serves 6
- 5 corn tortillas, cut in julienne strips
- oil for frying
- 1 cup jicama, peeled, julienne cut
- 1/2 cup red bell pepper, julienne cut
- 1/2 cup yellow bell pepper, julienne cut
- 1/2 cup green bell pepper, julienne cut
- 1 cup red cabbage, shredded
- 1 cup green cabbage, shredded
Lime Dressing
- 1 minced garlic clove
- 1 minced shallot
- 1/4 cup cilantro, chopped fine
- 3/4 cup canola oil
- 1/2 cup fresh lime juice
- 1 teaspoon salt
2 tablespoons cotija cheese, grated (or parmesan)
Fry tortilla strips in oil until lightly browned and crispy. Remove from oil. Drain and cool on paper towels.
Toss the jicama, peppers, cabbages and crispy tortilla strips together in a mixing bowl.
Whisk together all ingredients for the lime dressing and over the salad.
Sprinkle the grated cotija cheese over the salad and mix well.