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Receta Tortillia And Jicama Slaw With Cilantro Lime And Cotija Cheese Vi
by Global Cookbook

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

  • 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

Direcciones

  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.