Braden Family Cookbook

Chuck Braden

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CILANTRO COLE SLAW                                 The Brothers Rathburn

 

For the salad:

2 large granny smith apples, julienne
1 large red pepper, stem, seeds and membrane, removed and julienne
1 large green pepper, stem, seeds and membrane, removed and julienne
1 large yellow bell pepper, stem, seeds and membrane, removed and julienne
1 small head of green cabbage, julienne thin
1 small head of red cabbage, julienne thin
4 yellow corn tortillas julienne thin and fried
4 red corn tortillas julienne thin and fried
4 blue corn tortillas julienne thin and fried
1 bunch cilantro leaves, whole

For the dressing:

cup canola oil
4 cloves garlic, minced
1/4 bunch of cilantro, chopped fine
Juice of 3 limes
Salt to taste

Combine all ingredients, except tortillas, into a bowl and mix well.  Add dressing and tortillas and mix lightly being careful not to break up tortillas too small.

 

Plain Cilantro Slaw       basic

Ingredients:

bullet12 ounces shredded cabbage (about 7 cups)
bullet1 cup coarsely chopped fresh cilantro
bullet3 tablespoons canola oil
bullet3 tablespoons fresh lime juice
bullet1/2 teaspoon coarse kosher salt
bullet1/2 teaspoon ground black pepper

Preparation

Place coleslaw mix and cilantro in large bowl. Whisk canola oil, lime juice, salt, and pepper in medium bowl to blend. Add to cabbage mixture; toss to coat.