Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 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 | |
| ¼ cup | Canola oil |
| 2 | Cloves garlic; minced |
| 2 | Shallots; minced |
| ½ bunch | Cilantro leaves |
| 2 tablespoons | Champagne vinegar |
| 2 | Limes juiced |
| 2 tablespoons | Honey |
| Salt | |
| Cracked black pepper |
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
CHEF DU JOUR SHOW #DJ9489 BROTHERS RATHBUN Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.