From Firebird’s Restaurant via Aunt Doris via Stephanie
4 cups shredded coleslaw veggies (combination of green, red and Napa cabbages along with carrots and green onion)
2 cups tri-colored fried tortilla strips*
1 Tbl chopped fresh cilantro
¼ cup toasted pumpkin seeds
¾ cup Cilantro Lime Vinaigrette
Combine all ingredients, tossing gently to coat evenly. Serve immediately!
Cilantro Lime Vinaigrette
¼ cup freshly squeezed lime juice
¼ cup cider vinegar
3 Tbl honey
½ cup chopped fresh cilantro
1 Tbl minced garlic
1 tsp salt
1 tsp pepper
½ cup olive oil
½ cup vegetable oil
In a blender or food processor combine lime juice, vinegar, honey, cilantro, garlic, salt and pepper. Blend until well-combined. With machine running, slowly pour in the oils and blend until emulsified. Store in a covered container in the refrigerator. Before serving, allow to return to room temperature and whisk or shake to re-emulsify. Toss with slaw and serve right away. Ole!
* Take nine corn tortillas (use red, blue, and yellow – very festive looking) and cut into julienne strips. Deep fry in 350 degree oil just until crisp – about one minute. Drain well.