Mix together:
2 lbs slaw mix
5 sliced scallions
Toast:
½ cup sunflower kernels
½ cup slivered almonds
2 packages Ramen noodles
Dressing:
½ cup vegetable oil
¼ cup vinegar
½ cup sugar
2 Tbl soy sauce
Mix together just before serving.
Tortilla Slaw
From Firebird’s Restaurant via Aunt Doris via Stephanie
Ingredients
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.
Aunt Annie’s Cole Slaw
Ingredients
½ head cabbage, chopped
¼ cup cream, whipped
3 Tbl sugar
3 Tbl vinegar
salt and pepper
Directions
Add sugar, vinegar, salt and pepper to the whipped cream just before the cream stiffens. Fold the mixture into the chopped cabbage. The sauce is good also on sliced cucumbers and onions.
Tortilla Slaw December 21, 2012
Ingredients
For the Dressing
- 1/4 cup freshly squeezed lime juice
- 1/4 cup cider vinegar
- 3 Tablespoons honey
- 1/2 cup fresh cilantro, chopped
- 1 Tablespoon garlic, minced
- 1/2 cup olive oil
- 1/2 cup vegetable oil
- salt and pepper
For the Salad
- 4 cups finely shredded cabbage
- 2 cups tricolored fried tortilla strips
- 1 Tablespoon fresh cilantro, chopped
- 1/4 cup toasted pumpkin seeds
- 3/4 cup Cilantro Lime Vinaigrette
Instructions
For the Dressing
In blender or food processor, combine juice, vinegar, honey, cilantro, garlic, salt and pepper. Blend till well combined. With blender on, slowly blend in oils till emulsified.
For the Salad
Combine all ingredients, tossing to coat evenly. Serve immediately.
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