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Firebirds Tortilla Slaw Recipe

4.5 stars - based on 3 votes
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This recipe for Firebirds Tortilla Slaw is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
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:
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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