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Blue Mesa Grill Grilled Jicama Slaw
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- #68448
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
5 corn tortillas, cut in julienne strips
oil, for frying
1 cup jicama, peeled, sliced 1/4-inch rounds
1/2 cup red bell pepper, 1/8 x 3-inch julienne
1/2 cup yellow bell pepper, 1/8 x 3-inch julienne
1/2 cup green bell pepper, 1/8 x 3-inch julienne
1 cup red cabbage, shredded fine
1 cup green cabbage, shredded fine
Lime Dressing
1 clove garlic, minced
1 minced shallot
1/4 cup cilantro, chopped fine
3/4 cup canola oil
1/2 cup fresh lime juice
1 teaspoon salt
2 tablespoons cotija cheese, grated (or Parmesan)
directions
Fry tortilla strips in oil until lightly browned and crispy. Remove from oil. Drain and cool on paper towels.
Grill jicama slices for about 3 minutes (enough to mark with the grill and slightly soften). After grilling, cool jicama and slice in julienne strips.
Toss the jicama, peppers, cabbages and crispy tortilla strips together in a mixing bowl.
For the lime dressing whisk together the garlic, shallot, cilantro, oil, lime juice and salt. Pour the dressing over the salad and distribute evenly. Sprinkle the grated cotija cheese over the salad and mix well.
Recipe Source: Blue Mesa Grill, Dallas
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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