Mexican Grilled Jicama Slaw

Mexican Grilled Jicama Slaw (I used George Foreman Grill for this)

 

5 corn tortillas, cut in julienne strips oil for frying or use store bought chips
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:
2 minced garlic cloves
1 minced shallot or 1/2 small onion minced
1/4 cup cilantro, chopped fine

small jalapeno pepper minced
1/2 to 3/4 cup canola oil
1/2 cup fresh lime juice
1 teaspoon salt
2 tablespoon cotija cheese, grated or parmesan

 

Fry tortilla strips in oil until lightly browned and crispy. Remove from oil. Drain and cool on paper towels. Or use store bought tortilla chips.

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, jalapeno pepper,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.

Serves 6.