Granny Smith Apple Cole Slaw
Chef Kent Rathbun, Abacus Restaurant, Dallas, TX
Adapted by StarChefs
Yield: 8 servings
-
2 large Granny Smith apples, julienned
- 1
large red pepper, stemmed, seeded, membranes removed and juliennied
- 1
large green pepper, stemmed, seeded, membranes removed and julienned
- 1
large yellow bell pepper, stemmed, seeded, membranes removed
and julienned
- 1
small, head of green cabbage, thinly julienned
- 1
small, head of red cabbage, cut into a fine julienne
- 4
yellow corn tortillas, cut into a fine julienne and fried
- 4
red corn tortillas, cut into a fine julienne and fried
- 4
blue corn tortillas, cut into a fine julienne and fried
- 1
bunch whole cilantro leaves
Dressing
- ½
cup canola oil
- 4
cloves garlic, minced
- 4
shallots, minced
- ¼
bunch cilantro, finely chopped
- 3
limes, juiced
- Salt
For
the salad, combine all the ingredients except the tortillas into
a bowl and mix well. Add dressing and tortillas and mix lightly
being careful not to break up the tortillas too much.
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Wine
Pairing Robert Mondavi Sauvignon Blanc
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