FIREBIRD’S TORTILLA SLAW

By Sharmd

Ingredients

• SLAW:
• 1 TBSP FRESH CILANTRO
• 1/4 CUP TOASTED PUMPKIN SEEDS
• 4 CUPS COLESLAW READY VEGETABLES – GREEN, RED, AND NAPA CABBAGE, CARROTS, SCALLIONS
• TORTILLA:
• 9 6” CORN TORTILLA CUT INTO JULIENNE STRIPS
• OIL FOR DEEP FRYING
• Fry until crispy – about one minute. Drain.
• CILANTRO LIME VINAIGRETTE DRESSING:
• 1 OZ LIME JUICE
• 1/2 TSP PEPPER
• 1 OZ CIDER VINEGAR
• 1/4 CUP CILANTRO (FRESH)
• 11/2 TBSP HONEY
• 1/4 CUP OLIVE OIL
• 1/2 TBSP CHOPPED GARLIC
• 1/4 CUP VEGETABLE OIL
• 1/2 TSP SALT

Preparation

Step 1

Mix all of the ingredients together EXCEPT the oil in a blender or food processor.

Slowly add the oil and blend until emulsified.

FINAL PREP: Combine components in a bowl and toss with dressing. If not serving immediately, don’t mix in tortilla strips until serving.