"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Firebirds Tortilla Slaw Recipe

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This recipe for Firebirds Tortilla Slaw, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Firebirds
Added: Monday, May 25, 2009

Category:

Ingredients:
Slaw:
3 each, red, blue and yellow 6 inch corn tortillas
Oil for deep frying
4 cups coleslaw vegetables, including green, red and napa cabbage, carrots and green onions
1/4 cup toasted pumpkin seeds
1 Tbs fresh cilantro
Cilantro lime dressing (follows)

Cilantro Lime Dressing:
2 Tbs fresh lime juice
2 Tbs cider vinegar
1 1/2 Tbs honey
1/2 Tbs chopped garlic
1/2 tsp salt
1/2 tsp pepper
1/4 cup fresh cilantro
1/4 cup olive oil
1/4 cup vegetable oil

Directions:
Cut tortillas in julienne strips and deep fry about 1 minute in hot oil until crisp. Drain on paper towels.
There are no specific quantities or directions for preparing the vegetables. I would assume the cabbage and carrots are coarsely shredded, and the green onion are either thin-stripped or diced. Combine the salad ingredients in a bowl, toss with the dressing, top with crisp tortilla strips and cilantro and serve immediately.
Dressing: Mix all ingredients except oil in a blender, then slowly add the oils and blend until emulsified.

 

 

 

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