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  • Tortillia And Jicama Slaw With Cilantro Lime And Cotija Cheese Vi

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    Tortillia And Jicama Slaw With Cilantro Lime And Cotija Cheese Vi
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x clove garlic
    • 1 x shallot
    •     Juice of 10 fresh limes
    • 1 bn cilantro
    • 1/2 c. shredded cotija cheese or possibly crumbled feta
    •     cheese
    •     Salt, to taste
    • 3/4 c. vegetable or possibly canola oil
    • 3 c. tortillas, cut in thin strips
    •     Corn oil for frying
    • 1 med jicama, peeled, cut into
    • 1 x thin strips
    • 1/2 c. shredded green cabbage
    • 1/2 c. shredded red cabbage
    • 1/8 c. grated carrot
    • 1 x red bell pepper, julienned
    • 1 x yellow bell pepper, julienned

    Directions

    1. Tortilla & Jicama Slaw w/ Cilantro Lime & Cotija Cheese Vinaigrette,
    2. (entire title)
    3. For The Vinaigrette:Combine the garlic, shallot, lime juice, cilantro, cheese and salt in a blender container.
    4. Add in the oil in a fine stream, processing constantly at high speed till thickened.
    5. For The Slaw:Deep-fry the tortilla strips in oil till browned and crispy. Drain on paper towels and set aside.
    6. Combine the jicama, cabbage, carrot and bell peppers in a large salad bowl.
    7. Add in the prepared vinaigrette, tossing to coat. May prepare up to 1 hour ahead, adding the tortilla strips just before serving.
    8. The jicama is peeled by slicing off the top and bottom with a sharp knife, then peeling by hand.
    9. Note:This crunchy, fresh slaw is a wonderful alternative to the traditional slaw. We serve it on our dinner menu with fried oysters. I like to make it as a company salad when we have our annual crawfish boil.

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