Firebirds Restaurants Tortilla Slaw
4 cups coleslaw vegetables (see note)
2 cups julienne tri-colored tortilla chips (see note)
1 tbsp. fresh cilantro
1/4 cup toasted pumpkin seeds
Cilantro Lime Vinaigrette Dressing:
1 oz. fresh lime juice
1 oz. cider vinegar
1 1/2 tbsp. honey
1/2 tbsp. 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
Combine salad ingredients in a bowl and toss with dressing. To make dressing, mix all ingredients except oils in a blender. Slowly add the oil and blend until emulsified. Makes about 1 cup. Serve salad
Serves 4.
Notes: Use a mix of green, red and Napa cabbages plus green onion to make up the 4 cups of slaw vegetables. To make fried tortilla strips, take three each of red, blue and yellow 6-inch corn tortillas. Cut them up julienne style. Deep fry until crispy, about 1 minute.