|
|
 |
| Ingredients: |
- 1 small
mango
- 1/2
bup grapefruit
- 1/4
cup fresh lime juice
- 1/2
pasilla chili, stemmed
- 2 tablespoons
chopped shallot
- 1 1/2
tablespoons vegetable oil
- 1 garlic
clove
- 2 cups
vegetable oil
- 4 6-inch
corn tortillas, cut into strips
- 3 cups
thinly sliced green cabbage
- 3 cups
thinly sliced iceberg lettuce
- 1 1/2
cups diced peeled pitted mango
- 1 cup
diced peeled jicama
- 3/4
cup chopped red onion
- 1 7-once
jar roasted red bell peppers, drained, diced
- 1/3
cup shelled pumpkin seeds, toasted
- 1/4
cup chopped fresh cilantro
|
Directions: |
Make
dressing: Blend all ingredients in blender until smooth. Season
to taste with salt and pepper. Make salad: Heat oil in heavy
medium saucepan over medium-high heat. Working in batches, add
tortilla strips and cook until crisp, about 4 minutes per batch.
Using slotted spoon, transfer to paper towels. Combine cabbage,
lettuce, mango, jicama, onion, peppers, pumpkin seeds and cilantro
in large bowl. Add tortilla strips. Toss with enough dressing
to coat. Season with salt and pepper.
|
| go
back to vege recipes |
|
|
