Name: Jicama Cilantro Cole Slaw
Ingredients: 1 md Jicama; peeled and sliced; 1 sm Red pepper; stem, seeds and; ; membrane removed; ; and julienned; 1 sm Green pepper; stem seeds and; ; membrane removed; ; and julienned; 1 sm Yellow bell pepper; stem, seeds and; ; membrane removed; ; and julienned; 1 sm Head 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; 1/4 c Canola oil; 2 Cloves garlic; minced; 2 Shallots; minced; 1/2 bn Cilantro leaves; 2 tb Champagne vinegar; 2 Limes juiced; 2 tb Honey; Salt; Cracked black pepper

CATEGORY	CUISINE	TAG	YIELD
Grains		Dujour11	4	servings

INGREDIENTS

1	md	Jicama; peeled and sliced
1	sm	Red pepper; stem, seeds and
		; membrane removed
		; and julienned
1	sm	Green pepper; stem seeds and
		; membrane removed
		; and julienned
1	sm	Yellow bell pepper; stem, seeds and
		; membrane removed
		; and julienned
1	sm	Head 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
1/4	c	Canola oil
2		Cloves garlic; minced
2		Shallots; minced
1/2	bn	Cilantro leaves
2	tb	Champagne vinegar
2		Limes juiced
2	tb	Honey
		Salt
		Cracked black pepper

INSTRUCTIONS

FOR THE SALAD
FOR THE DRESSING
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.
Yield: 4 servings
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