Granny Smith Apple Cole Slaw

Chef Kent Rathbun, Abacus Restaurant, Dallas, TX
Adapted by StarChefs


Yield: 8 servings

  • 2 large Granny Smith apples, julienned
  • 1 large red pepper, stemmed, seeded, membranes removed and juliennied
  • 1 large green pepper, stemmed, seeded, membranes removed and julienned
  • 1 large yellow bell pepper, stemmed, seeded, membranes removed and julienned
  • 1 small, head of green cabbage, thinly julienned
  • 1 small, head of red cabbage, cut into a fine julienne
  • 4 yellow corn tortillas, cut into a fine julienne and fried
  • 4 red corn tortillas, cut into a fine julienne and fried
  • 4 blue corn tortillas, cut into a fine julienne and fried
  • 1 bunch whole cilantro leaves
    Dressing
  • ½ cup canola oil
  • 4 cloves garlic, minced
  • 4 shallots, minced
  • ¼ bunch cilantro, finely chopped
  • 3 limes, juiced
  • Salt

For the salad, combine all the ingredients except the tortillas into a bowl and mix well. Add dressing and tortillas and mix lightly being careful not to break up the tortillas too much.

Wine Pairing Robert Mondavi Sauvignon Blanc


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